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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Grilled Tuna With Mango-Papaya Salsa

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions