Photo: Grilled Tuna with Hot Pineapple-Papaya Salsa Recipe
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.
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By Jeanne Carol
Acadiana Louisiana
on July 18, 2012
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Loved the simplicity of the salsa. Also, I too used mango (availability and had to use Siracha and Grapeseed Oil for chili oil. This was a tremendous hit with guests. I served grilled pineapple slices along side the tuna. For my non tuna eating guests we had tilapia and equally satisfying.
By mattt9998
webster, NY
on May 01, 2010
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I made a little extra of the marinade and I am glad I did cause I needed it. I would also recomend marinating the shrimp in the sauce for an hour or so as they could have used a bit more of the flavor. I used 2 jalape?os instead of one and it was not to hot for my GF
By hrushanyk_1051655
Philadelphia, PA
on January 26, 2010
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What a perfect combination! The grilled tuna is so easy to make. If you like
salsa, this recipe is really good. If you don't like fish, you could eat the
salsa with a bowl of tortilla chips or substitute meat or chicken. Personally,
the fresh tuna with the slightly sweet, and spicy heat goes really well
together.
Read all 6 reviews