Tuna with Ginger, Papaya & Red Pepper Salsa

4 servings 

Total Time: 40 minutes

Ingredients

• 2 teaspoons canola oil, divided
• 2 garlic cloves, minced
• 1 tablespoon finely chopped fresh ginger
• 1/2-1 teaspoon crushed red pepper
• 1/2 cup rice-wine vinegar
• 2-4 tablespoons honey
• 1 ripe papaya, peeled, seeded and diced
• 1 red bell pepper, roasted, peeled, seeded and diced
• 2 tablespoons lime juice
• Freshly ground black pepper, to taste
• 1 pound tuna steak, about 1 inch thick, cut into 4 portions
• 1/4 cup fresh cilantro leaves

Preparation

1. Preheat grill or broiler.
2. 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 2-3 minutes.
3. 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.
4. 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.
5. Season with lime juice and black pepper. Remove from the heat and set aside.
6. Rub tuna steaks lightly with the remaining 1 teaspoon oil and season with black pepper. Grill or broil the tuna just until the interior is pink, about 3 minutes per side.
7. Return the sauce to a burner and heat just until warm. Spoon a little salsa onto the center of warm plates. Transfer the tuna steaks onto the salsa with a spatula. Sprinkle the remaining salsa and cilantro over the fish. Serve immediately.

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.