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    Seared Tuna with Papaya Salsa


    Source of Recipe


    Internet

    List of Ingredients




    2 servings

    1 firm-ripe papaya (about 1 lb.)
    1/4 cup finely diced red onion
    1 fresh jalapeno or serrano chili, rinsed, stemmed, seeded, and minced
    2 tablespoons chopped fresh cilantro leaves
    1 tablespoon lime juice
    Salt
    2 ahi tuna steaks (each 5 to 6 oz. and about 1 in. thick)
    2 teaspoons olive oil
    Coarsely ground black pepper

    Recipe



    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 m the center (cut to test), 4 to 6 minutes total. Transfer steaks to plates and spoon salsa over servings.


 

 

 


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