Seared Tuna with Papaya Salsa |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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A fresh tropical fruit salsa is a welcome addition to peppery tuna steaks in this easy but stylish dish. Ingredients:
1 firm-ripe papaya (about 1 lb.) |
1/4 cup finely diced red onion |
1 fresh jalapeño or serrano chili, rinsed, stemmed, seeded, and minced |
2 tablespoons chopped fresh cilantro leaves |
1 tablespoon lime juice |
salt |
2 tuna steaks (each 5 to 6 oz. and about 1 in. thick) |
2 teaspoons olive oil |
coarsely ground black pepper |
Directions:
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 pepper. Heat a 10- to 12-inch nonstick frying pan over high heat; add fish and cook, turning once, until opaque on both sides but still pink in the center (cut to test), 4 to 6 minutes total. Transfer steaks to plates and spoon salsa over servings.
4. *Look for troll- or pole-caught Pacific albacore tuna; it's more sustainably fished than longline, and the fish have lower mercury levels. U.S. ahi is next best.
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