Description
Yummy tuna with salsa. The salsa is soooo good. Depending on the size of your mango and papaya, you should have some extra salsa left. I like to use the rest of it up as a snack with tortilla chips. Recipe by chef keith famie. Note: probably any sturdy fish would be good in this recipe ie. Mahi mahi or swordfish, etc… Enjoy!
Ingredients
- Papaya
- Mango
- Red Bell Pepper
- Fresh Cilantro
- Red Pepper Flakes
- Honey
- Lime, Juice Of
- Salt And Black Pepper
- Tuna Steaks
- Olive Oil
Instructions
- Salsa:
- Combine the papaya, mango, red pepper, cilantro, pepper flakes, honey and lime juice
- Season with salt and pepper
- Refrigerate until ready to use
- Tuna:
- Prepare an outdoor grill and heat to medium high heat
- 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
- Serve each tuna steak with a scoop of mango-papaya salsa