Tuna is a firm, meaty fish that’s perfect for grilling. The bright-tasting, tropical salsa is a fine accent.
- Yield: 4 Servings
- Preparation Time: 20 Minutes
- ½ fresh, ripe papaya, about ½ lb (250 g) peeled and cut into ¼ inch (6 mm) cubes
- ¼ cup (60 ml) finely chopped green bell pepper
- 1 small, ripe tomato, finely chopped
- 2 tsp (10 ml) grated fresh ginger
- 2 tsp (10 ml) brown sugar
- 1 lime juice
- ¼ tsp (1 ml) cayenne pepper, or to taste
- 5 oz (150 g) ahi, albacore or other tuna steaks
- 1 Tbsp (15 ml) vegetable oil
- salt and freshly ground black pepper to taste
- lime slices and cilantro sprigs to garnish
How to Make It
- Combine the papaya, bell pepper, tomato, ginger, sugar, lime juice and cayenne pepper in a bowl. Cover and let the flavors meld at room temperature for 30 minutes. Preheat a nonstick or lightly oiled grill to medium-high. Brush the tuna with the oil; season with salt and pepper. Grill 2 minutes per side, or until still slightly rare in the middle. (If you like your tuna entirely cooked through, cook 1 to 2 minutes more per side). Top each steak with a spoonful of the salsa and serve the rest alongside. Garnish with lime slices and cilantro sprigs.