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Grilled Tuna with Papaya and Vegetable Salsa

4 6-ounce tuna portions
1 teaspoon extra virgin olive oil
1 spice mixture from above
1 salt and pepper; to taste

Papaya & Vegetable Salsa
1 large papaya; peeled, seeded, — finely chopped
1 cup seeded tomatoes — (finely chopped)
1/2 cup peeled seeded cucumber — (finely chopped)
¼ cup finely chopped green onion
3 tablespoon fresh lime juice
1 tablespoon chopped fresh cilantro
1 tablespoon seeded jalapeno chili — (finely chopped)

Season tuna with oil and salt and pepper evenly. Place seasoned tuna in spice mixture and coat evenly.

Place tuna on heated grill and cook to desired doneness.

Papaya & Vegetable Salsa
Combine first 7 ingredients in medium bowl. Season to taste with salt and pepper.

(Can be prepared 4 hours ahead. Cover and refrigerate.)

Let stand at room temperature 30 minutes before serving.

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