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Name: Chargrilled Tuna with Papaya And Coriander Salsa
Prep time: 45 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 1 Papaya; de-seeded, skin; ; chopped; ; finely chopped; ; (2tbsp); ; (3tbsp); Salt; ; removed and finely; 45 ml Coriander; freshly chopped; 1/2 sm Red onion; finely chopped; 1 Red chilli; de-seeded and; 30 ml Parsley; freshly chopped; 60 ml Fresh orange juice; (4tbsp)

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INGREDIENTS

1 Papaya; de-seeded, skin
; chopped
; finely chopped
; (2tbsp)
; (3tbsp)
Salt
; removed and finely
45 ml Coriander; freshly chopped
1/2 sm Red onion; finely chopped
1 Red chilli; de-seeded and
30 ml Parsley; freshly chopped
60 ml Fresh orange juice; (4tbsp)

Servings

INSTRUCTIONS

MMMMM-------------------THE MARINADE AND FISH------------------------ 30 ml Waitrose Extra Virgin Olive -Oil; (2tbsp) 30 ml Capers; diced (2tbsp) Zest and juice of 2 limes Freshly ground black pepper 4 175 g; (6oz) fresh tuna ; steaks Mix together the ingredients for the salsa, adding the salt and pepper to taste. Leave to one side. In a shallow dish, mix together the olive oil, capers, lime zest and juice and pepper. Add the tuna steaks, cover and marinate in a refrigerator for 10 minutes. Heat a ridged grill pan or frying pan and cook the tuna steaks for 3-4 minutes each side. Place the tuna steaks on a plate and top with the salsa. Variation: Serve tuna steaks with roasted vegetables and garlic mayonnaise or make tuna brochettes. Cut steaks into 2.5cm (1 inch) chunks, marinate in balsamic vinegar and olive oil, then thread the fish onto skewers and grill. Hints and tips: Tuna has a dense textured flesh which tends to dry out quickly in cooking. Marinating the fish for a short while before cooking helps prevent this. NOTES : Tuna steaks served with a colourful salsa make a great summer dish. Serve with mixed salad and baby spinach leaves.

NOTES

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Chargrilled Tuna with Papaya And Coriander Salsa

1 Papaya; de-seeded, skin
 ; chopped
 ; finely chopped
 ; (2tbsp)
 ; (3tbsp)
 Salt
 ; removed and finely
45 ml Coriander; freshly chopped
1/2 sm Red onion; finely chopped
1 Red chilli; de-seeded and
30 ml Parsley; freshly chopped
60 ml Fresh orange juice; (4tbsp)

MMMMM-------------------THE MARINADE AND FISH------------------------     30 ml Waitrose Extra Virgin Olive           -Oil; (2tbsp)     30 ml Capers; diced (2tbsp)           Zest and juice of 2 limes           Freshly ground black pepper      4    175 g; (6oz) fresh tuna           ; steaks   Mix together the ingredients for the salsa, adding the salt and  pepper to taste. Leave to one side.    In a shallow dish, mix together the olive oil, capers, lime zest and  juice and pepper. Add the tuna steaks, cover and marinate in a  refrigerator for       10    minutes.    Heat a ridged grill pan or frying pan and cook the tuna steaks for 3-4  minutes each side.    Place the tuna steaks on a plate and top with the salsa.    Variation:    Serve tuna steaks with roasted vegetables and garlic mayonnaise or  make tuna brochettes. Cut steaks into 2.5cm (1 inch) chunks, marinate  in balsamic vinegar and olive oil, then thread the fish onto skewers  and grill.    Hints and tips:    Tuna has a dense textured flesh which tends to dry out quickly in  cooking. Marinating the fish for a short while before cooking helps  prevent this.        NOTES : Tuna steaks served with a colourful salsa make a great summer  dish. Serve with mixed salad and baby spinach leaves.

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Nutrition

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Serving Size: 1 Serving (0g)
Recipe Makes: 4 servings

Calories: 0
Calories from Fat: 0 (NaN%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 0mg		0 %
Potassium 1.3mg		0 %
Total Carbohydrate 0.1g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0g
Protein 0g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.