Recipes : Grilled Tuna with Hot Pineapple-Papaya Salsa : Food Network

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Grilled Tuna with Hot Pineapple-Papaya Salsa
Recipe courtesy Robin Miller, 2007

Ingredients
Cooking spray
4 tuna steaks (about 5 ounces each)
Salt and freshly cracked black pepper
1 cup diced pineapple
1 ripe papaya, peeled, seeded and diced
1/4 cup minced red onion
1 serrano chile pepper, seeded and minced
2 tablespoons fresh lime juice
2 tablespoons freshly chopped cilantro leaves
1 teaspoon hot chili oil
8 ounces somen noodles, cooked according to package directions

Directions
Coat a stove-top grill pan or griddle with cooking
spray and set over medium-high heat to preheat. Season both sides of tuna with
salt and cracked pepper. Place tuna on hot pan and cook 2 to 3 minutes per side
for medium doneness.

Meanwhile, in a medium bowl, combine pineapple, papaya, onion, chile pepper, lime
juice, cilantro, and chili oil. Mix well and season, to taste, with salt. Serve
tuna over noodles and spoon salsa over top.