Tuna, Grilled With Papaya Chutney Recipe

Ingredients

6 (6-ounce) tuna steaks (about 3/4 inch thick)
2 tablespoons low-sodium soy sauce
3 cups diced peeled papaya or mango
1/2 cup golden raisins
1/3 cup cider or balsamic vinegar
1/4 cup water
2 tablespoons brown sugar
1/2 teaspoon ground ginger
Dash of salt
Cooking spray

Preparation

Step 1

Place the tuna steaks in a shallow dish. Drizzle the soy sauce over both of fish; cover and marinate in refrigerator 30 minutes.

Combine diced papaya and the next 6 ingredients (papaya through salt) small saucepan, and bring the mixture to a boil. Cover, reduce heat, and simmer papaya mixture 20 minutes or until the papaya is tender. Remove the chutney from heat, and keep warm.
Prepare grill.
Place tuna on a grill rack coated with cooking spray, and grill for 4 minutes each side or until tuna is medium-rare or desired degree of doneness. Serve steaks with papaya chutney.

YIELD: 6 servings (serving size: 1 tuna steak and about 1/3 cup chutney