Grilled Tuna with Mango Papaya Salsa
Elevate your dinner table with this vibrant and flavorful Grilled Tuna with Mango Papaya Salsa, a perfect harmony of smoky, savory tuna and bright, tropical fruit. Tender fresh tuna steaks are marinated in a zesty blend of soy sauce, lime juice, and garlic, then grilled to perfection—lightly charred on the outside while maintaining a succulent, medium-rare center. The highlight of the dish is the fresh mango-papaya salsa, bursting with sweet and tangy flavors alongside hints of spice from optional jalapeño. This colorful topping also features crisp red bell peppers, zesty red onion, and fragrant cilantro, offering a delightful contrast to the rich tuna. Quick to prepare and packed with bold, wholesome ingredients, this dish is perfect for healthy weeknight meals or summer gatherings. Serve it with a side of rice or grilled veggies, and let the tropical flavors transport you to paradise!
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Recipe Information
Ingredients
- 4 pieces (6 oz each) Fresh tuna steaks
- 2 tablespoons Olive oil
- 2 tablespoons Soy sauce
- 2 tablespoons Lime juice
- 2 cloves Garlic, minced
- 0.5 teaspoons Ground black pepper
- 1 cup Mango, diced
- 1 cup Papaya, diced
- 0.5 cup Red bell pepper, finely chopped
- 0.25 cup Red onion, finely chopped
- 2 tablespoons Fresh cilantro, chopped
- 1 piece (optional, for spice) Jalapeño, finely minced
- 1 teaspoon Honey
- 0.5 teaspoons Salt
Instructions
In a small bowl, whisk together olive oil, soy sauce, lime juice, minced garlic, and ground black pepper to create a marinade for the tuna.
Place the tuna steaks in a shallow dish or resealable plastic bag. Pour the marinade over the fish, ensuring all pieces are well coated. Cover or seal and refrigerate for 15 minutes.
While the tuna marinates, prepare the salsa. In a medium bowl, combine diced mango, diced papaya, chopped red bell pepper, chopped red onion, and chopped cilantro.
If you like a bit of heat, add the finely minced jalapeño to the salsa. Stir in honey and salt, mixing well to combine. Set aside for flavors to meld together.
Preheat your grill or grill pan to medium-high heat. Lightly oil the grates to prevent sticking.
Remove the tuna steaks from the marinade, allowing any excess to drip off. Discard the used marinade.
Place the tuna steaks on the hot grill. Cook for 3–4 minutes on each side for medium-rare, or adjust cooking time based on your preferred level of doneness.
Remove the tuna from the grill and allow it to rest for 1–2 minutes.
Plate the grilled tuna steaks and spoon the mango-papaya salsa generously over the top.
Serve immediately with your favorite side dishes, such as rice or grilled vegetables.
Nutrition Facts
Calories |
1542 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.9 g | 81% | |
| Saturated Fat | 13.6 g | 68% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 258 mg | 86% | |
| Sodium | 2616 mg | 114% | |
| Total Carbohydrate | 76.1 g | 28% | |
| Dietary Fiber | 10.9 g | 39% | |
| Total Sugars | 50.5 g | ||
| Protein | 166.7 g | 333% | |
| Vitamin D | 38.6 mcg | 193% | |
| Calcium | 184 mg | 14% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 5005 mg | 106% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
