Grilled Macadamia-Crusted Tuna With Papaya Salsa Recipe

Name: Grilled Macadamia-Crusted Tuna With Papaya Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups diced papaya; 1/2 red onion, diced; 1 red bell pepper, diced; 1/4 cup chopped fresh cilantro; 2 tablespoons lime juice; 1 clove garlic, minced; 1/4 teaspoon hot chile paste, or to taste; 4 (6 ounce) tuna steaks; 1/4 cup extra-virgin olive oil; salt and pepper to taste; 3 eggs; 1/2 cup chopped macadamia nuts

Servings: persons

2 cups diced papaya
1/2 red onion, diced
1 red bell pepper, diced
1/4 cup chopped fresh cilantro
2 tablespoons lime juice
1 clove garlic, minced
1/4 teaspoon hot chile paste, or to taste
4 (6 ounce) tuna steaks
1/4 cup extra-virgin olive oil
salt and pepper to taste
3 eggs
1/2 cup chopped macadamia nuts

1
Combine the papaya, onion, and red pepper in a bowl. Add the cilantro, lime juice, garlic, and hot chile paste. Toss to combine, then refrigerate until ready to serve.
2
Preheat an outdoor grill for high heat, and lightly oil grate.
3
Brush the tuna steaks with olive oil, then season with salt and pepper. Whisk the eggs in a shallow bowl until smooth. Dip the tuna steaks in the egg, and allow excess egg to run off. Press into the macadamia nuts.
4
Cook the tuna steaks on the preheated grill to your desired degree of doneness, about 2 minutes per side for medium. Serve with the papaya salsa.

530

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 cups diced papaya, 1/2 red onion, diced, 1 red bell pepper, diced, 1/4 cup chopped fresh cilantro, and more.

Yes, Grilled Macadamia-Crusted Tuna With Papaya Salsa falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Grilled Macadamia-Crusted Tuna With Papaya Salsa

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