Seared Tuna with Papaya Salsa

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

Step 1

Peel and seed papaya; cut into 1/2-inch cubes.

Step 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.

Step 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.

Step 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.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 248Calories from Fat 21

% Daily Value *
Total Fat 5.9g10%

Saturated Fat 1g5%
Cholesterol 57mg19%
Sodium 55mg3%
Total Carbohydrate 18g6%

Dietary Fiber 1.9g8%
Protein 31g62%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Seared Tuna with Papaya Salsa