Grilled Tuna With Mango-Papaya Salsa - cooking recipe

Ingredients

Papaya Salsa
1 papaya, peeled, seeded and diced
1 mango, peeled, seed removed, and diced
1/2 red bell pepper, diced
2 tablespoons fresh cilantro, chopped
1/2 teaspoon red pepper flakes
1 1/2 tablespoons honey
1 lime, juice of
salt and black pepper, to taste
Tuna
2 tuna steaks, 6 oz each
salt and black pepper, to taste
1 1/2 teaspoons olive oil

Preparation

Salsa:
Combine the papaya, mango, red pepper, cilantro, pepper flakes, honey and lime juice. Season with salt and pepper. Refrigerate until ready to use.
Tuna:
Prepare an outdoor grill and heat to medium high heat.
Season the tuna with salt and pepper. Lightly coat each piece with oil to prevent the fish from sticking to the grill grates. Place the tuna on the grill and rotate 90 degrees after about 1 minute or so. Grill an additional 2 minutes, then turn over and repeat the process. Cook to the desired doneness. Keith recommends medium-rare.
Serve each tuna steak with a scoop of mango-papaya salsa.