Even though I overcooked the tuna (chasing toddlers), the papaya chutney was a delicious addition, making the tuna "melt in your mouth" according to my mom, admittedly not my harshest critic. Good enough for company and easy enough for every night.
Grilled Tuna with Papaya Chutney
Yield: 6 servings (serving size: 1 tuna steak and about 1/3 cup chutney)
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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
- 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.
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Grilled Tuna with Papaya Chutney Recipe at a Glance
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