Recipe for Chargrilled Tuna with Papaya and Coriander Salsa 
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Yield:
4 servings
Ingredients:
Amount Ingredient
THE SALSA ----------------
1/2 sm Red onion, finely chopped
1 x Papaya, de-seeded, skin removed and finely chopped
1 x Red chilli, de-seeded and finely chopped
30 ml Parsley, freshly chopped (2tbsp)
45 ml Coriander, freshly chopped (3tbsp)
60 ml Fresh orange juice, (4tbsp)
Salt and freshly ground black pepper
----------------- THE MARINADE AND FISH ----------------
30 ml Waitrose Extra Virgin Olive Oil, (2tbsp)
30 ml Capers, diced (2tbsp)
Zest and juice of 2 limes
Freshly ground black pepper
Instructions:
Instructions: Mix together the ingredients for the salsa, adding the salt and pepper to taste. Leave to one side.

In a shallow dish, mix together the olive oil, capers, lime zest and juice and pepper. Add the tuna steaks, cover and marinate in a refrigerator for
10 minutes.

Heat a ridged grill pan or frying pan and cook the tuna steaks for 3-4 minutes each side.

Place the tuna steaks on a plate and top with the salsa.

Variation:
Serve tuna steaks with roasted vegetables and garlic mayonnaise or make tuna brochettes. Cut steaks into 2.5cm (1 inch) chunks, marinate in balsamic vinegar and olive oil, then thread the fish onto skewers and grill.

Hints and tips:
Tuna has a dense textured flesh which tends to dry out quickly in cooking. Marinating the fish for a short while before cooking helps prevent this.

NOTES : Tuna steaks served with a colourful salsa make a great summer dish. Serve with mixed salad and baby spinach leaves.

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