Grilled Tuna with Hot Pineapple-Papaya Salsa Recipe | Robin Miller
This Grilled Tuna with Hot Pineapple-Papaya Salsa recipe is fresh, flavorful, and simple enough for a weeknight. Restaurant quality results at home.
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Cooking tools:
- Grill pan
- Griddle
- Stove
- Mixing bowl
- Chef's knife
- Cutting board
- Spoon
Ingredients
- Cooking spray
- 4 tuna steaks (about 5 ounces each)
- Salt
- freshly cracked black pepper
- 1 cup diced pineapple
- 1 ripe papaya, peeled, seeded and diced
- 1/4 cup minced red onion
- 1 serrano chile pepper, seeded and minced
- 2 tablespoons fresh lime juice
- 2 tablespoons freshly chopped cilantro leaves
- 1 teaspoon hot chili oil
- 8 ounces somen noodles, cooked according to package directions
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