Grilled Macadamia-Crusted Tuna with Papaya Salsa

Grilled Macadamia-Crusted Tuna with Papaya Salsa
  • PREP TIME
    45 mins
  • COOK TIME
    5 mins
  • TOTAL TIME
    50 mins
  • SERVING
    4 People
  • VIEWS
    27

Elevate your summer grilling with this vibrant and healthy dish! Succulent tuna steaks are enrobed in a crunchy macadamia crust and paired with a refreshing papaya salsa for a symphony of flavors and textures.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    14 g
  • Cholesterol
    219 mg
  • Fiber
    4 g
  • Protein
    45 g
  • Saturated Fat
    6 g
  • Sodium
    124 mg
  • Sugar
    7 g
  • Fat
    32 g
  • Unsaturated Fat
    0 g

Follow The Directions

01

Step

Prepare the Papaya Salsa: In a medium bowl, gently combine the diced papaya, red bell pepper, and red onion. Add the chopped fresh cilantro, lime juice, minced garlic, and hot chile paste (adjust to your preferred spice level). Toss to ensure all ingredients are well distributed. Cover the bowl and refrigerate the salsa for at least 30 minutes to allow the flavors to meld. (Prep time: 15 minutes, Chill time: 30 minutes)

02

Step

Prepare the Grill: Preheat your outdoor grill to high heat. Once heated, lightly oil the grill grate to prevent the tuna steaks from sticking.

03

Step

Prepare the Macadamia Crust: In a shallow bowl, whisk the eggs until smooth and slightly frothy. On a separate shallow plate, spread the chopped macadamia nuts in an even layer.

04

Step

Crust the Tuna: Brush each tuna steak generously with extra-virgin olive oil. Season both sides with salt and freshly ground black pepper to taste. Dip each tuna steak into the whisked eggs, ensuring it's fully coated. Allow any excess egg to drip off. Immediately press the egg-coated tuna steak into the chopped macadamia nuts, pressing gently to ensure the nuts adhere evenly to both sides of the steak.

05

Step

Grill the Tuna: Carefully place the macadamia-crusted tuna steaks onto the preheated grill. Cook for approximately 2 minutes per side for medium, or adjust the cooking time to your desired degree of doneness. For a rare center, cook for a shorter time; for a more well-done steak, cook for a longer time. (Cook time: 4-8 minutes total)

06

Step

Serve: Remove the grilled tuna steaks from the grill and let them rest for a minute or two. Serve immediately with a generous helping of the chilled papaya salsa.

For best results, use high-quality, sushi-grade tuna steaks.
Adjust the amount of hot chile paste in the salsa to your personal preference.
Don't overcrowd the grill; cook the tuna steaks in batches if necessary to maintain even heat.
Gently handle the tuna steaks when pressing them into the macadamia nuts to prevent the crust from falling apart.
The papaya salsa can be made a day in advance and stored in the refrigerator.

Bailey Will

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.8/ 5 ( 9 Ratings)
Total Reviews: (7)
  • Kimberly Russel

    My family loved this dish! Even my picky eater enjoyed the tuna with the papaya salsa.

  • Gladyce Veum

    I was a bit hesitant to try the macadamia crust, but it turned out amazing! The tuna was cooked perfectly and the crust added a lovely texture.

  • Paula Koss

    I added a little ginger to the salsa - fantastic!

  • Kristina Gulgowski

    Absolutely delicious! The macadamia crust adds a wonderful crunch and nutty flavor that complements the tuna perfectly.

  • Josefa Reynolds

    The papaya salsa is the perfect balance of sweet and spicy. It brightens up the dish and adds a refreshing element.

  • Neal Hagenes

    So easy to follow. The timing was spot on for medium-rare tuna.

  • Dion Rodriguez

    This recipe is surprisingly easy to make and the results are restaurant-quality. I will definitely be making this again!

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