Grilled Tuna With Mango-Papaya Salsa Recipe

Name: Grilled Tuna With Mango-Papaya Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Papaya Salsa; 1 papaya, peeled, seeded and diced; 1 mango, peeled, seed removed, and diced; 1/2 red bell pepper, diced; 2 tablespoons fresh cilantro, chopped; 1/2 teaspoon red pepper flakes; 1 1/2 tablespoons honey; 1 lime, juice of; salt and black pepper, to taste; Tuna; 2 tuna steaks, 6 oz each; salt and black pepper, to taste; 1 1/2 teaspoons olive oil

Servings: persons

Papaya Salsa
1 papaya, peeled, seeded and diced
1 mango, peeled, seed removed, and diced
1/2 red bell pepper, diced
2 tablespoons fresh cilantro, chopped
1/2 teaspoon red pepper flakes
1 1/2 tablespoons honey
1 lime, juice of
salt and black pepper, to taste
Tuna
2 tuna steaks, 6 oz each
salt and black pepper, to taste
1 1/2 teaspoons olive oil

1
Salsa:
2
Combine the papaya, mango, red pepper, cilantro, pepper flakes, honey and lime juice. Season with salt and pepper. Refrigerate until ready to use.
3
Tuna:
4
Prepare an outdoor grill and heat to medium high heat.
5
Season the tuna with salt and pepper. Lightly coat each piece with oil to prevent the fish from sticking to the grill grates. Place the tuna on the grill and rotate 90 degrees after about 1 minute or so. Grill an additional 2 minutes, then turn over and repeat the process. Cook to the desired doneness. Keith recommends medium-rare.
6
Serve each tuna steak with a scoop of mango-papaya salsa.

197

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 13 ingredients. The key ingredients include: Papaya Salsa, 1 papaya, peeled, seeded and diced, 1 mango, peeled, seed removed, and diced, 1/2 red bell pepper, diced, and more.

Yes, Grilled Tuna With Mango-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 Tuna With Mango-Papaya Salsa

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