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Grilled Macadamia-Crusted Tuna with Papaya Salsa
Prep
45 mins
Cook
5 mins
Servings
4
Difficulty
Medium
This is one of my favorite dishes to make when I want something that feels fancy but comes together in under an hour. The beauty of grilled macadamia crusted tuna is how quick it actually is on the grill, taking just five minutes to cook through while staying perfectly tender inside. Tuna is packed with omega 3 fatty acids that are wonderful for your heart health, and when you top it with this bright papaya salsa, you get a restaurant quality meal that's surprisingly simple to pull together at home. The tropical flavors just sing together, and honestly, if you can dice some fruit and nuts, you can make this.
Ella x
Ingredients
- 22 cups diced papaya
- ½ red onion, diced½ red onion, diced
- 11 red bell pepper, diced
- ¼ cup chopped fresh cilantro¼ cup chopped fresh cilantro
- 22 tablespoons lime juice
- 11 clove garlic, minced
- ¼ teaspoon hot chile paste, or to taste¼ teaspoon hot chile paste, or to taste
- 44 (6 ounce) tuna steaks
- ¼ cup extra-virgin olive oil, salt and pepper to taste¼ cup extra-virgin olive oil, salt and pepper to taste
- 33 eggs
- ½ cup chopped macadamia nuts½ cup chopped macadamia nuts
Detail level
Instructions
- 1
Combine the papaya, onion, and red pepper in a bowl. Add the cilantro, lime juice, garlic, and hot chile paste. Toss to combine, then refrigerate until ready to serve.
- 2
Preheat an outdoor grill for high heat, and lightly oil grate.
- 3
Brush the tuna steaks with olive oil, then season with salt and pepper. Whisk the eggs in a shallow bowl until smooth. Dip the tuna steaks in the egg, and allow excess egg to run off. Press into the macadamia nuts.
- 4
Cook the tuna steaks on the preheated grill to your desired degree of doneness, about 2 minutes per side for medium. Serve with the papaya salsa.
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