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Tuna with Ginger, Papaya & Red Pepper Salsa

http://www.eatingwell.com/recipes/tuna_with_ginger_papaya_red_pepper_salsa.html

From EatingWell:  September/October 1995

A colorful papaya relish served alongside grilled tuna makes a refreshing, healthy main dish. Make it a meal: Serve with Island Red Beans and brown rice.

4 servings | Active Time: 40 minutes | Total Time: 40 minutes

Ingredients

Preparation

  1. Preheat grill or broiler.
  2. Heat 1 teaspoon oil in a nonstick skillet over medium heat. Add garlic, ginger and red pepper and sauté until the garlic begins to brown, about 1 minute. Add vinegar, 2 tablespoons honey and half of the papaya; cook until the papaya starts to fall apart and thicken the sauce, 6 to 8 minutes. Add the remaining papaya and roasted red peppers and cook until the salsa is just warmed through. (Do not overcook; you want to preserve the diced raw papaya texture.) Season with lime juice, salt, black pepper and additional honey, if desired. Remove from the heat and set aside.
  3. Rub tuna steaks lightly with the remaining 1 teaspoon oil and season with salt and black pepper. Grill or broil the tuna just until the interior is opaque, about 3 minutes per side.
  4. Return the sauce to a burner and heat just until warm. Spoon the salsa onto the center of warm plates. Transfer the tuna steaks onto the salsa with a spatula. Sprinkle the cilantro around the fish. Serve immediately.

Nutrition

Per serving : 309 Calories; 8 g Fat; 2 g Sat; 3 g Mono; 43 mg Cholesterol; 33 g Carbohydrates; 28 g Protein; 4 g Fiber; 484 mg Sodium; 777 mg Potassium

2 Carbohydrate Serving

Exchanges: 1 fruit, 1 other carbohydrate, 1 vegetable, 4 lean meat, 1 fat

Tips & Notes