Tuna with Ginger, Papaya & Red Pepper Salsa
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. Source: EatingWell Magazine, September/October 1995
Ingredients
Directions
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Preheat grill or broiler.
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Heat 1 teaspoon oil in a nonstick skillet over medium heat. Add garlic, ginger and red pepper and saute 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.
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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.
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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.
Tips
Tip: To oven-roast bell peppers: 1. Preheat oven to 450°F. Place a wire rack on a large baking sheet. Arrange whole bell peppers on the rack. 2. Roast peppers in the center of the oven, turning occasionally with tongs, until blackened in places, 30 to 40 minutes. 3. Transfer the peppers to a large bowl and cover with plastic wrap. Let steam for 10 minutes. Uncover and let cool. 4. With a paring knife, remove stems, skins and seeds. If serving as antipasto, combine accumulated juices with peppers.
Nutrition Facts
1 fruit, 1 other carbohydrate, 1 vegetable, 4 lean meat, 1 fat
