Grilled Yellowfin with Mango-Papaya Relish
Yield
4 servingsPrep
10 minCook
20 minReady
30 minTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
tuna steaks
|
*
|
| 1 | teaspoon |
coriander
ground |
|
| 1 | x |
white pepper
white |
*
|
| 1 | tablespoon |
vegetable oil
|
|
| 1 | x |
salt
|
*
|
| 1 | each |
mangos
large |
|
| 2 | tablespoons |
lemon juice
|
|
| 1 | x |
salt
|
*
|
| 1 | medium |
papayas
large |
|
| 3 | teaspoons |
cilantro
fresh, minced |
|
| 1 | x |
white pepper
white |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
tuna steaks
|
*
|
| 5 | ml |
coriander
ground |
|
| 1 | x |
white pepper
white |
*
|
| 15 | ml |
vegetable oil
|
|
| 1 | x |
salt
|
*
|
| 1 | each |
mangos
large |
|
| 3E+1 | ml |
lemon juice
|
|
| 1 | x |
salt
|
*
|
| 1 | medium |
papayas
large |
|
| 15 | ml |
cilantro
fresh, minced |
|
| 1 | x |
white pepper
white |
*
|
Directions
Peel and pit mango and cut into a small dice.
Peel and seed the papaya and cut into small dice.
Relish: Purée half the mango and the papaya in a food processor.
Transfer purée to a medium bowl.
Add remaining mango and papaya, lemon juice, and cilantro; toss to combine.
Season with salt and pepper; set aside.
Heat the grill.
Rub tuna steaks with oil, then sprinkle with coriander, salt, and pepper.
Grill tuna steaks, turning once, until opaque throughout.
Serve each steak with the relish on the side.
