Seared Tuna with Papaya Salsa
Seared Tuna with Papaya Salsan is a gluten free, dairy free, and primal recipe with 2 servings. One portion of this dish contains about 41g of protein, 13g of fat, and a total of 382 calories. This recipe covers 38% of your daily requirements of vitamins and minerals. It works well as a pricey main course. A mixture of tuna steaks, lime juice, salt, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the lime juice you could follow this main course with the Lime Angel Food Cake with Lime Glaze and Pistachios as a dessert. From preparation to the plate, this recipe takes roughly 45 minutes.
Peel and seed papaya; cut into 1/2-inch cubes.
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.
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.
*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.