Seared Tuna with Papaya Salsa
More From Sunset
Amount per serving
- Calories: 248
- Calories from fat: 21%
- Protein: 31g
- Fat: 5.9g
- Saturated fat: 1g
- Carbohydrate: 18g
- Fiber: 1.9g
- Sodium: 55mg
- Cholesterol: 57mg
- 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
- 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.
- *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.
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