Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Recipe by Cooking Light May 1999

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Recipe Summary test

Yield:
6 servings (serving size: 1 tuna steak and about 1/3 cup chutney)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place the tuna steaks in a shallow dish. Drizzle the soy sauce over both sides of fish; cover and marinate in refrigerator 30 minutes.

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  • 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.

Nutrition Facts

336 calories; calories from fat 24%; fat 9.1g; saturated fat 2.3g; mono fat 2.5g; poly fat 3.1g; protein 40.9g; carbohydrates 22.1g; fiber 1.8g; cholesterol 65mg; iron 2.4mg; sodium 201mg; calcium 38mg.
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