Ingredients

• 2 teaspoons canola oil, divided
• 1 clove garlic, finely chopped
• 1 tablespoon finely chopped fresh ginger
• 1/2-1 teaspoon crushed red pepper
• 1/2 cup rice-wine or white-wine vinegar
• 2-4 tablespoon honey
• 2 ripe papayas, peeled, seeded and diced
• 1 red bell pepper, roasted (see Tip), peeled, seeded and diced or one 7-ounce jar roasted red peppers, drained and diced
• 2 tablespoon lime juice, or to taste
• Salt & freshly ground pepper, to taste
• 1 pound tuna steak, about 1 inch thick, cut into 4 portions
• 1/4 cup fresh cilantro leaves

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Cooking Directions

Step 1

Preheat grill or broiler.

Step 2

Heat 1 teaspoon oil in a nonstick skillet over medium heat. Add garlic, ginger and red pepper and sauté until the garlic begins to brown, about 1 minute. Add vinegar, 2 tablespoons honey and half of the papaya; cook until the papaya starts to fall apart and thicken the sauce, 6 to 8 minutes. Add the remaining papaya and roasted red peppers and cook until the salsa is just warmed through. (Do not overcook; you want to preserve the diced raw papaya texture.) Season with lime juice, salt, black pepper and additional honey, if desired. Remove from the heat and set aside.

Step 3

Rub tuna steaks lightly with the remaining 1 teaspoon oil and season with salt and black pepper. Grill or broil the tuna just until the interior is opaque, about 3 minutes per side.

Step 4

Return the sauce to a burner and heat just until warm. Spoon the salsa onto the center of warm plates. Transfer the tuna steaks onto the salsa with a spatula. Sprinkle the cilantro around the fish. Serve immediately.