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Seared Tuna with Papaya Salsa

James Carrier
Yield Makes 2 servings
A fresh tropical fruit salsa is a welcome addition to peppery tuna steaks in this easy but stylish dish.


  • 1 firm-ripe papaya (about 1 lb.)
  • 1/4 cup finely diced red onion
  • 1 fresh jalapeño or serrano chili, rinsed, stemmed, seeded, and minced
  • 2 tablespoons chopped fresh cilantro leaves
  • 1 tablespoon lime juice
  • Salt
  • 2 tuna steaks (each 5 to 6 oz. and about 1 in. thick)*
  • 2 teaspoons olive oil
  • Coarsely ground black pepper

Nutrition Information

  • calories 248
  • caloriesfromfat 21 %
  • protein 31 g
  • fat 5.9 g
  • satfat 1 g
  • carbohydrate 18 g
  • fiber 1.9 g
  • sodium 55 mg
  • cholesterol 57 mg

How to Make It

  1. Peel and seed papaya; cut into 1/2-inch cubes.

  2. In a bowl, mix papaya, onion, chili, cilantro, and lime juice. Add salt to taste. Set aside while preparing fish or cover and chill up to 4 hours.

  3. Rinse fish and pat dry. Coat both sides of steaks with oil and sprinkle all over with salt and pepper. Heat a 10- to 12-inch nonstick frying pan over high heat; add fish and cook, turning once, until opaque on both sides but still pink in the center (cut to test), 4 to 6 minutes total. Transfer steaks to plates and spoon salsa over servings.

  4. *Look for troll- or pole-caught Pacific albacore tuna; it's more sustainably fished than longline, and the fish have lower mercury levels. U.S. ahi is next best.