Grilled Tuna with Papaya Chutney

Yield: 6 servings (serving size: 1 tuna steak and about 1/3 cup chutney)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 336
  • Calories from fat: 24%
  • Fat: 9.1g
  • Saturated fat: 2.3g
  • Monounsaturated fat: 2.5g
  • Polyunsaturated fat: 3.1g
  • Protein: 40.9g
  • Carbohydrate: 22.1g
  • Fiber: 1.8g
  • Cholesterol: 65mg
  • Iron: 2.4mg
  • Sodium: 201mg
  • Calcium: 38mg


  • 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


  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.
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