Ingredients and Weight:
- Tuna steaks: 1 1/2 pounds (8 pieces)
- Macadamia nuts: 1 cup, finely chopped
- Breadcrumbs: 1/2 cup
- Panko breadcrumbs: 1/2 cup
- Lemon zest: 1 tablespoon
- Fresh parsley: 1 tablespoon, chopped
- Salt and black pepper: to taste
- Olive oil: 1/4 cup
- Papaya: 1 large, ripe
- Red onion: 1/2 cup, finely diced
- Cilantro: 1/4 cup, chopped
- Lime juice: 2 tablespoons
- Jalapeno pepper: 1/2, finely minced (optional)
Preparation Time:
15 minutes
Cooking Time:
10 minutes
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- Preheat grill to medium-high heat.
- In a shallow dish, combine the macadamia nuts, breadcrumbs, panko breadcrumbs, lemon zest, parsley, salt, and black pepper.
- Dip the tuna steaks into the macadamia-breadcrumb mixture, pressing firmly to adhere.
- Drizzle the tuna with olive oil and grill for 4-5 minutes per side, or until cooked through.
- While the tuna is grilling, make the papaya salsa. Dice the papaya into small pieces and combine it with the red onion, cilantro, lime juice, and jalapeno (if using).
- Serve the grilled tuna topped with the papaya salsa.
Nutritional Information:
(per serving)
- Calories: 350
- Fat: 15 grams
- Protein: 35 grams
- Carbohydrates: 25 grams
Dish Characteristics:
- Savory and slightly sweet
- Nutty and herbaceous
- Juicy and refreshing
- Suitable for a special occasion
User Comments:
- "This dish was absolutely delicious! The tuna was perfectly cooked and the macadamia-crust added a nice crunch."
- "The papaya salsa was the perfect complement to the tuna. It was refreshing and flavorful."
- "I highly recommend this dish for a special occasion or a romantic dinner."
Special Precautions and Tips:
- Use a digital thermometer to ensure the tuna is cooked to an internal temperature of 130-135 degrees Fahrenheit for medium-rare.
- If you don't have a grill, you can cook the tuna in a hot skillet over medium heat.
- The papaya salsa can be made ahead of time and refrigerated for up to 2 days.
