Tropical Grilled Tuna Steaks with Mango-Papaya Salsa
Savor the flavors of the tropics with these perfectly grilled tuna steaks topped with a vibrant mango-papaya salsa. This dish is a celebration of fresh, bright ingredients that come together to create a delightful explosion of flavors. The sweetness of the mango and papaya paired with the crunch of red bell pepper and the freshness of cilantro make for a salsa that is as versatile as it is delicious—perfect as a topping or as a dip for tortilla chips. Whether you're hosting a summer barbecue or enjoying a weeknight dinner, this dish is sure to impress. Recipe by chef Keith Famie.
N/A
Servings
N/A
Calories
11
Ingredients
Ingredients
papaya
1 (peeled, seeded, and diced)
mango
1 (peeled, seed removed, and diced)
red bell pepper
1/2 (diced)
fresh cilantro
2 tablespoons (chopped)
red pepper flakes
1/2 teaspoon
honey
1 1/2 tablespoons
lime
1 (juice of)
salt
to taste
black pepper
to taste
tuna steaks
2 (6 oz each)
olive oil
1 1/2 teaspoons
Instructions
1
Salsa Preparation: In a mixing bowl, combine the diced papaya, mango, and red bell pepper. Add the chopped cilantro, red pepper flakes, honey, and fresh lime juice. Season the mixture with salt and freshly ground black pepper to taste. Stir gently to combine all ingredients, then cover and refrigerate for at least 30 minutes to allow flavors to meld.
2
Tuna Preparation: Preheat your outdoor grill to medium-high heat. Pat the tuna steaks dry with paper towels and season both sides generously with salt and black pepper. Drizzle the olive oil over the steaks, lightly coating each piece to ensure they don't stick to the grill.
3
Grilling: Once the grill is ready, place the tuna steaks on the grates and let them cook undisturbed for about 1 minute. After the first minute, rotate the steaks 90 degrees to create grill marks and allow them to cook for an additional 2 minutes. Carefully flip the steaks and repeat the process on the other side until cooked to your desired level of doneness—chef Keith recommends a perfect medium-rare for the best texture and flavor.
4
Serving: Remove the tuna steaks from the grill and let them rest for a minute before serving. Plate each steak with a generous scoop of the refreshing mango-papaya salsa on top, and enjoy your tropical culinary creation!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the name of this dish?
Tropical Grilled Tuna Steaks with Mango-Papaya Salsa
Who created this recipe?
The recipe was created by chef Keith Famie.
What are the main fruits used in the salsa?
The salsa uses fresh mango and papaya.
How should the papaya be prepared for the salsa?
The papaya should be peeled, seeded, and diced.
How do you prepare the mango for the salsa?
The mango should be peeled, the seed removed, and then diced.
What type of bell pepper is included in the salsa?
Half of a diced red bell pepper is used.
Which fresh herb is added to the salsa?
Two tablespoons of chopped fresh cilantro are used.
What is used to sweeten the salsa?
The recipe calls for 1 1/2 tablespoons of honey.
What kind of citrus is used in the salsa?
The juice of one fresh lime is added.
How long should the salsa be refrigerated before serving?
The salsa should be covered and refrigerated for at least 30 minutes.
Why must the salsa sit in the refrigerator?
It allows the flavors to meld together properly.
How should the tuna steaks be prepped before seasoning?
Pat the tuna steaks dry with paper towels.
What seasoning is used on the tuna steaks?
The steaks are seasoned generously on both sides with salt and black pepper.
Why is olive oil applied to the tuna steaks?
A light coating of olive oil ensures the tuna doesn't stick to the grill.
What is the recommended heat setting for the grill?
Preheat the outdoor grill to medium-high heat.
How long do you cook the tuna before rotating it?
Cook the steaks undisturbed for about 1 minute.
Why are the tuna steaks rotated 90 degrees during grilling?
They are rotated to create professional grill marks.
How long do you cook the tuna after the 90-degree rotation?
Allow them to cook for an additional 2 minutes after rotating.
What is the recommended doneness for the tuna?
Chef Keith recommends serving the tuna medium-rare.
Why is medium-rare the preferred texture for these steaks?
It provides the best texture and flavor for the fish.
How long should the tuna rest after being removed from the grill?
Let the steaks rest for one minute before serving.
How many ingredients are used in total?
The recipe contains 11 ingredients.
What is the weight of the tuna steaks used?
The recipe uses two 6 oz tuna steaks.
Can the mango-papaya salsa be used for other purposes?
Yes, it is versatile enough to be used as a dip for tortilla chips.
What spice provides a hint of heat to the salsa?
1/2 teaspoon of red pepper flakes is included.
How much olive oil is required?
The recipe uses 1 1/2 teaspoons of olive oil.
What type of pepper is recommended for the tuna seasoning?
The recipe suggests freshly ground black pepper.
Is this recipe suitable for a summer barbecue?
Yes, the tropical flavors make it perfect for summer hosting.
How is the salsa served with the tuna?
Each steak is plated with a generous scoop of salsa on top.
What is the first step of the salsa preparation?
In a mixing bowl, combine the diced papaya, mango, and red bell pepper.