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Tuna with Papaya Salsa & Lime
Grilled Corn |
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| Serves 2 |
Prep 10 mins +
marinating |
Cook 20 mins |
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Easy |
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My rating |
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Ingredients |
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For the marinade
2 tbsp olive oil
1/4 or 1/2 tsp ground cumin
400g tuna steaks (200g each)
2 corn on the cob
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For the
salsa
1 Papaya, peeled, deseeded & chopped into small chunks
1 mango, chopped into small chunks or
use
1 peach or peach slices in juice
1 lime, zested and juiced
1 tbsp olive oil
1 tbsp basil
1 tbsp chopped parsley
tbsp mint (optional)
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Mix all the marinade
ingredients together (2tbsp olive oil, ground cumin) with
a little salt and pepper, then use to thoroughly coat the tuna
steaks. Cover, pop in the fridge and leave the fish to
take on the flavours for up to 12 hours.
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Make the salsa by adding
all the ingredients (papaya, mango, zest and juice of
1 lime, extra virgin olive oil, mint (if using) to a bowl & season to taste. Set
aside keeping at room temperature.
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Rub a little oil over the corn
cobs and place them under a hot grill. Keep turning the
cobs until they are charred all over (about 8 mins), then
remove to a plate while you cook the tuna.
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Put a non-stick frying pan or
griddle pan on a high heat. When really hot, place the
tuna steaks into the pan and leave to cook for 3 mins on
each side for medium done.
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Using a sharp knife, cut the
corn from the cobs and serve alongside the tuna and some
salsa.
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A lightly dressed crisp green
salad goes well with this dish.
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DAILY
DINNERS 
