Seared Tuna with Papaya Salsa

Seared Tuna with Papaya Salsa
Photo by James Carrier

Ingredients

  • 2 teaspoons olive oil
  • 1 firm-ripe papaya (about 1 lb.)
  • Salt
  • 1 tablespoon lime juice
  • 2 tuna steaks (each 5 to 6 oz. and about 1 in. thick)*
  • 1 fresh jalapeño or serrano chili, rinsed, stemmed, seeded, and minced
  • 1 fresh jalapeño or serrano chili, rinsed, stemmed, seeded, and minced
  • + 11 more ingredients
    • ¼ cup finely diced red onion
    • Coarsely ground black pepper
    • Salt
    • Coarsely ground black pepper
    • 2 tablespoons chopped fresh cilantro leaves
    • 1 tablespoon lime juice
    • 2 tuna steaks (each 5 to 6 oz. and about 1 in. thick)*
    • 1 firm-ripe papaya (about 1 lb.)
    • ¼ cup finely diced red onion
    • 2 teaspoons olive oil
    • 2 tablespoons chopped fresh cilantro leaves

1. Peel and seed papaya; cut into 1/2-inch cubes. 2. 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. 3. Rinse fish and pat dry. Coat both sides of steaks with oil and sprinkle all over with salt and...

View full recipe at My Recipes

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