What’s for Dinner?
Grilled Macadamia Crusted Tuna with Papaya Salsa
This dish is as easy to prepare as it is beautiful. Best of all, it’s filled with heart smart omega 3 fatty acids from the tuna and disease fighting antioxidants in the nuts and fruit.
Serve with fresh asparagus and couscous or fragrant rice (like basmati or jasmine) for a meal that looks like it came from a 5-star restaurant. You’ll impress your guests AND yourself!
½ medium red onion, chopped
1 sweet red bell pepper, diced
2 cups fresh papaya, diced (substitute mango if papaya is not available)
Chili paste, to taste (or finely chopped Jalapeno peppers)
2 Tbsp fresh cilantro, chopped (substitute fresh parsley if desired)
1 clove fresh garlic, minced
juice of 1 lime
Prepare the salsa and set aside while preparing tuna. Combine onions, red bell pepper and papaya in medium-sized bowl. Add chili paste, cilantro, garlic and lime juice to taste. Mix well and adjust seasonings as needed.
Macadamia Crusted Tuna Steaks
4 sashimi grade tuna steaks (4-5 oz each)
¼ cup crushed macadamia nuts
2 eggs (any size)
1 Tbsp extra virgin olive oil
Salt & Pepper
Preheat grill to high, reduce to medium/medium high heat just before grilling tuna. Rub extra virgin olive oil over tuna steaks and sprinkle with salt and pepper. Whisk the eggs in a small bowl and dip tuna in egg wash. Next cover both sides of the tuna steak with crushed macadamia nuts and press firmly. Oil the grill to prevent sticking, then sear tuna on both sides over med-high heat. Cook to desired degree of doneness (hint: tuna is best served rare in the middle). Slice and top with papaya salsa.
Preparation time: 20 minutes
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