Grilled Tuna with Papaya Vinaigrette

by Buck on June 10, 2010

We love fish of many varieties and tuna resides among our favorites.
Grilling fresh tuna steaks is my favorite cooking method but requires care.
Tuna is a lean fish that can become dry if left on the grill for too long
A vinaigrette works well with tuna and this papaya recipe is a good accompaniment


closeupcutting6 Tuna steaks- 7 ounces each
2 tablespoons Extra Virgin olive oil
1 tablespoon fresh lime juice
Salt & pepper to taste

Papaya Vinaigrette:

1 ripe papaya- peeled and seeded
1 tablespoon lime juice
1 shallot peeled and minced
1 teaspoon fresh mint (minced)
¼ cup orange juice
½ cup dry white wine
½ cup peanut oil
Salt & pepper to taste( white pepper)

Preparation Tuna

Heat grill to highest level
Combine olive oil and lime juice
Brush on tuna steaks
Season with salt and pepper
Place on very hot grill and grill 2 minutes each side

Preparation Vinaigrette

Puree papaya and lime juice in a food processor
Combine all other ingredients (except peanut oil) in a small saucepan
Bring to boil for about five minutes
Reduce liquid by half
Pour into processor with papaya and mix well
Pour into a small mixing bowl and whisk in peanut oil
Season with salt and pepper


On each warm dinner plate place a pool of the vinaigrette
Place a tune steak on the vinaigrette
Drizzle the remaining vinaigrette on the top of the tuna steaks

Added touch:
A tablespoon of your favorite salsa as a garnish adds additional interest to the dish

Credit: Researching the food and cookbook shelf of our library I found the original Papaya Vinaigrette recipe in the Bean Cookbook by Judith Choate. This excellent work has been a bit buried on the shelf for several years but has been moved to the front position once again. Judith has covered everything you need to know about all kinds of beans and has great recipes involving legumes.


In the Bean Cookbook her recipe for the tuna and vinaigrette was accompanied by a recipe for a black bean salsa. I am afraid the Judith’s salsa has been substituted in recent years by my favorite store bought variety. I am going to revive Judith’s recipe in the next week or two and will share the results. I’m sure it will be great and the substitution was originally made because I was in a hurry to get to the tuna some years ago and skipped the black bean salsa.

The Bean Cookbook
By Judith Choate
Simon & Shuster-

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