← Back to Search Results
grilling
Grilled Tuna Steaks with Papaya Lime Panache

Comments: 0
 

Recipe

A long time ago, I used to serve Pacific swordfish steaks with this same papaya panache. I was under the impression that, unlike Atlantic swordfish, Pacific swordfish stocks were in good shape. I was wrong. Unfortunately, the fish have been widely overharvested, and I no longer feel comfortable cooking, serving, or ordering swordfish, at least until the fish has had some time to make a comeback. Fortunately, the preparation goes well with other game fish, like troll-caught ahi tuna, whose stocks are not considered depleted. Better still are the small steaks cut from troll-caught albacore off the coast of Washington. Smaller and shorter-lived albacore are far less likely to contain lead than larger species of tuna.

Yield: Makes 4 servings

Ingredients

For the Panache:

  • 1 tablespoon dried green peppercorns
  • 1 tablespoon boiling water
  • 1 large, ripe papaya
  • 1 tablespoon grated lime zest
  • 1 tablespoon freshly squeezed lime juice
  • 1 tablespoon sugar
  • ½ teaspoon sea salt, or 1 teaspoon kosher salt
  • ¼ medium red onion, peeled and thinly sliced

For the Tuna:

  • 4 ahi tuna steaks, about 8 ounces each, or 8 albacore steaks, about 4 ounces each
  • 1 teaspoon sea salt, or 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 2 tablespoons olive or canola oil

Directions

1. Make the panache. In a small mixing bowl, cover the green peppercorns with the boiling water and allow them to soften.

2. Cut the papaya in half lengthwise, scoop out and discard the seeds, then peel the halves and cut them across into strips about 1/8 inch thick.

3. Stir the lime zest, lime juice, sugar, and salt into the softened green peppercorns and their soaking liquid, then add the sliced papaya and sliced red onion and toss to coat.

4. In a backyard barbecue, build a fire with wood or charcoal, and burn until the flames settle into white-hot coals, or preheat a gas grill.

5. Sprinkle the tuna steaks with salt and pepper. Put the olive oil on a plate and, just before grilling, dip the seasoned steaks in the oil to lightly coat each side. Grill the fish, turning it once, as soon as it is cooked about ¼ inch inward, about 2 minutes on each side. Serve the panache at room temperature over the hot grilled fish.


© 2006 Greg Atkinson
 

Nutritional Information

Nutrients per serving (% daily value)

442kcal (22%)
652mg (27%)
14g
2g
18g (28%)
0g
3g (17%)
8g
5g
86mg (29%)
9g
54g
124mg
832mg
1537mcg RAE (51%)
62mg (104%)
45mg (5%)
2mg (14%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

everyday-chinese-cooking Everyday Chinese Cooking
by Katie Chin, Leeann Chin
cooking-for-friends Cooking for Friends
by Gordon Ramsay
the-whole-beast-nose-to-tail-eating The Whole Beast: Nose to Ta...
by Fergus Henderson
the-vegetable-dishes-i-cant-live-without The Vegetable Dishes I Can'...
by Mollie Katzen, Greg Atkinson
salmon-a-cookbook Salmon: A Cookbook
by Diane Morgan
the-provence-cookbook The Provence Cookbook
by Patricia Wells
david-burkes-new-american-classics David Burke's New American ...
by David Burke, Judith Choate
mexican-everyday Mexican Everyday
by Rick Bayless
once-upon-a-tart-soups-salads-muffins-and-more-from-new-york-citys-favorite-bakeshop-and-cafe Once Upon a Tart: Soups, Sa...
by Frank Mentesana, Jerome Audureau
cooking-with-too-hot-tamales Cooking with Too Hot Tamales
by Mary Sue Milliken, Susan Feniger
Already a member? Sign in here
Close_overlay

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?