Grilled Tuna with Papaya Chutney

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

1. Place the tuna steaks in a shallow dish. Drizzle the soy sauce over both sides of fish; cover and marinate in refrigerator 30 minutes.
2. 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.
3. Prepare grill.
4. 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.