Recipes
Hawaiian Big Eye Tuna with Papaya and Cucumber Salsa
Hawaiian Big Eye Tuna
With
Cucumber, Papaya Salsa
4 - 10 oz. Tuna steak's
1/4 cup - Your favorite Caribbean jerk spice
1/4 cup - evoo
for the salsa:
1/2 lb. papaya (fine diced)
1/2 lb. cucumber (fine diced)
1 tsp. ginger root ( minced)
1 tsp. fresh garlic (minced)
1 Tsp. mint leaves (minced)
2 Tbl. cilantro (minced)
2 Tbl. fresh lime juice
1/2 small jalapeno pepper (minced)
1/2 small red bell pepper (minced)
1/2 small red onion (minced)
2 Tbl. honey
pinch sea salt
pinch fresh ground black pepper
Mix all ingredients in a mixing bowl, and chill. This salsa can be made one day ahead.
On med high heat place a saute pan on the burner and when hot add olive oil. Quickly dredge tuna steaks in spice and place in pan, searing one side and cook 2 to 3 minutes. Repeat on the other side and pull off to rest. place on your favorite plate , spoon on some salsa, and garnish with some fresh mint.