Grilled yellowfin with mango-papaya relish
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | eaches | Yellowfin tuna steaks |
| 1 | teaspoon | Coriander, ground |
| 1 | x | Pepper, white |
| 1 | each | Mango, large |
| 2 | tablespoons | Lemon juice |
| 1 | x | Salt |
| --- COOK's magazine | ||
| 1 | tablespoon | Oil |
| 1 | x | Salt |
| 1 | each | Papaya, large |
| 3 | teaspoons | Cilantro, fresh; minced |
| 1 | x | Pepper, white |
Directions
RELISH
Peel and pit mango and cut into a small dice. Peel and seed the papaya and cut into small dice. Relish: Puree half the mango and the papaya in a food processor.
Transfer puree to a medium bowl. Add remaining mango and papaya, lemon juice, and cilantro; toss to combine. Season with salt and pepper; set aside.
Heat the grill. Rub tuna steaks with oil, then sprinkle with coriander, salt, and pepper. Grill tuna steaks, turning once, until opaque throughout.
Serve each steak with the relish on the side.
Courtesy of Shareware RECIPE CLIPPER 1⅕
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