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.
From EatingWell: September/October 1995
Yield: 4 servings
Active Time: 40 minutes
Total Time: 40 minutes
- 2 teaspoons canola oil, divided
- 1 clove garlic, finely chopped
- 1 tablespoon finely chopped fresh ginger
- 1/2-1 teaspoon crushed red pepper
- 1/2 cup rice-wine or white-wine vinegar
- 2-4 tablespoons honey
- 2 ripe papayas, peeled, seeded and diced
- 1 red bell pepper, roasted (see Tip), peeled, seeded and diced or one 7-ounce jar roasted red peppers, drained and diced
- 2 tablespoons lime juice, or to taste
- Salt & freshly ground pepper, to taste
- 1 pound tuna steak, about 1 inch thick, cut into 4 portions
- 1/4 cup fresh cilantro leaves
- Preheat grill or broiler.
- 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.
- 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.
- 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.
- 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 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.
Nutrition Bonus: Vitamin C (225% daily value), Vitamin A (105% dv), Potassium (22% dv), Magnesium (20% dv), Folate (19% dv).
2 Carbohydrate Serving
Exchanges: 1 fruit, 1 other carbohydrate, 1 vegetable, 4 lean meat, 1 fat