- 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
- 2 tuna steaks (each 5 to 6 oz. and about 1 in. thick)*
- 2 teaspoons olive oil
- Coarsely ground black pepper
- 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
Peel and seed papaya; cut into 1/2-inch cubes.
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.
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.
*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.