Grilled Tuna with Papaya Chutney

Yield:

6 servings (serving size: 1 tuna steak and about 1/3 cup chutney)

Recipe from

Nutritional Information

Calories 336
Caloriesfromfat 24 %
Fat 9.1 g
Satfat 2.3 g
Monofat 2.5 g
Polyfat 3.1 g
Protein 40.9 g
Carbohydrate 22.1 g
Fiber 1.8 g
Cholesterol 65 mg
Iron 2.4 mg
Sodium 201 mg
Calcium 38 mg

Ingredients

6 (6-ounce) tuna steaks (about 3/4 inch thick)
2 tablespoons low-sodium soy sauce
3 cups diced peeled papaya or mango
1/2 cup golden raisins
1/3 cup cider or balsamic vinegar
1/4 cup water
2 tablespoons brown sugar
1/2 teaspoon ground ginger
Dash of salt
Cooking spray

Preparation

Place the tuna steaks in a shallow dish. Drizzle the soy sauce over both sides of fish; cover and marinate in refrigerator 30 minutes.

Combine diced papaya and the next 6 ingredients (papaya through salt) in a small saucepan, and bring the mixture to a boil. Cover, reduce heat, and simmer papaya mixture 20 minutes or until the papaya is tender. Remove the chutney from heat, and keep warm.

Prepare grill.

Place tuna on a grill rack coated with cooking spray, and grill for 4 minutes on each side or until tuna is medium-rare or desired degree of doneness. Serve tuna steaks with papaya chutney.

Note:

May 1999