A fresh tropical fruit salsa is a welcome addition to peppery tuna steaks in this easy but stylish dish.

Gail Durant, Sisters, OR
This Story Originally Appeared On sunset.com

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Credit: James Carrier

Recipe Summary

Yield:
Makes 2 servings
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

Nutrition Facts

248 calories; calories from fat 21%; protein 31g; fat 5.9g; saturated fat 1g; carbohydrates 18g; fiber 1.9g; sodium 55mg; cholesterol 57mg.
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