Time 25m Yield 4 servings Number Of Ingredients 11 Steps:
Coat a stove-top grill pan or griddle with cooking spray and set over medium-high heat to preheat. Season both sides of tuna with salt and cracked pepper. Place tuna on hot pan and cook 2 to 3 minutes per side for medium doneness. Meanwhile, in a medium bowl, combine pineapple, papaya, onion, chile pepper, lime juice, cilantro, and chili oil. Mix well and season, to taste, with salt. Serve tuna over noodles and spoon salsa over top.
Time 50m Yield 4 Number Of Ingredients 12 Steps:
Combine the papaya, onion, and red pepper in a bowl. Add the cilantro, lime juice, garlic, and hot chile paste. Toss to combine, then refrigerate until ready to serve. Preheat an outdoor grill for high heat, and lightly oil grate. Brush the tuna steaks with olive oil, then season with salt and pepper. Whisk the eggs in a shallow bowl until smooth. Dip the tuna steaks in the egg, and allow excess egg to run off. Press into the macadamia nuts. Cook the tuna steaks on the preheated grill to your desired degree of doneness, about 2 minutes per side for medium. Serve with the papaya salsa.
Time 15m Yield 6 servings Number Of Ingredients 5 Steps:
Cut tuna into 6 blocks. Salt and pepper all sides of the fish. Roll in the egg white and then into the nuts. Sear in a lightly oiled cast iron pan to desired doneness.
Time 15m Yield 1 serving Number Of Ingredients 7 Steps:
Rub fish with salt and pepper, 1/4 teaspoon of the olive oil, thyme, and tarragon. Press 1 tablespoon of the chopped macadamia nuts on each side. Put garlic, shallots, and 2 tablespoons olive oil in saute pan and heat on high until oil bubbles. Carefully place fish in the pan and sear about 15 seconds on each side for rare; 30 seconds on each side for medium rare. If you prefer well done fish, start at a low heat and saute until done. This preparation can be done with mahi mahi or ono too. Serve with your favorite starch and vegetables.
Time 50m Yield 4 Number Of Ingredients 12 Steps:
Combine the papaya, onion, and red pepper in a bowl. Add the cilantro, lime juice, garlic, and hot chile paste. Toss to combine, then refrigerate until ready to serve. Preheat an outdoor grill for high heat, and lightly oil grate. Brush the tuna steaks with olive oil, then season with salt and pepper. Whisk the eggs in a shallow bowl until smooth. Dip the tuna steaks in the egg, and allow excess egg to run off. Press into the macadamia nuts. Cook the tuna steaks on the preheated grill to your desired degree of doneness, about 2 minutes per side for medium. Serve with the papaya salsa.
Time 30m Yield 2 serving(s) Number Of Ingredients 11 Steps:
Salsa:. Combine the papaya, mango, red pepper, cilantro, pepper flakes, honey and lime juice. Season with salt and pepper. Refrigerate until ready to use. Tuna:. Prepare an outdoor grill and heat to medium high heat. Season the tuna with salt and pepper. Lightly coat each piece with oil to prevent the fish from sticking to the grill grates. Place the tuna on the grill and rotate 90 degrees after about 1 minute or so. Grill an additional 2 minutes, then turn over and repeat the process. Cook to the desired doneness. Keith recommends medium-rare. Serve each tuna steak with a scoop of mango-papaya salsa.
Time 50m Yield 4 Number Of Ingredients 12 Steps:
Combine the papaya, onion, and red pepper in a bowl. Add the cilantro, lime juice, garlic, and hot chile paste. Toss to combine, then refrigerate until ready to serve. Preheat an outdoor grill for high heat, and lightly oil grate. Brush the tuna steaks with olive oil, then season with salt and pepper. Whisk the eggs in a shallow bowl until smooth. Dip the tuna steaks in the egg, and allow excess egg to run off. Press into the macadamia nuts. Cook the tuna steaks on the preheated grill to your desired degree of doneness, about 2 minutes per side for medium. Serve with the papaya salsa.
Time 50m Yield 4 Number Of Ingredients 12 Steps:
Combine the papaya, onion, and red pepper in a bowl. Add the cilantro, lime juice, garlic, and hot chile paste. Toss to combine, then refrigerate until ready to serve. Preheat an outdoor grill for high heat, and lightly oil grate. Brush the tuna steaks with olive oil, then season with salt and pepper. Whisk the eggs in a shallow bowl until smooth. Dip the tuna steaks in the egg, and allow excess egg to run off. Press into the macadamia nuts. Cook the tuna steaks on the preheated grill to your desired degree of doneness, about 2 minutes per side for medium. Serve with the papaya salsa.
Time 50m Yield 4 Number Of Ingredients 12 Steps:
Combine the papaya, onion, and red pepper in a bowl. Add the cilantro, lime juice, garlic, and hot chile paste. Toss to combine, then refrigerate until ready to serve. Preheat an outdoor grill for high heat, and lightly oil grate. Brush the tuna steaks with olive oil, then season with salt and pepper. Whisk the eggs in a shallow bowl until smooth. Dip the tuna steaks in the egg, and allow excess egg to run off. Press into the macadamia nuts. Cook the tuna steaks on the preheated grill to your desired degree of doneness, about 2 minutes per side for medium. Serve with the papaya salsa.
Yield Serves 6 Number Of Ingredients 15 Steps:
Combine first 10 ingredients in large bowl and stir to blend. Season salsa to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before serving.) Preheat oven to 350°F. Place flour in shallow bowl. Whisk eggs in small bowl to blend. Finely grind nuts in processor. Transfer nuts to another bowl. Sprinkle fish with salt and pepper. Coat fish with flour. Dip fish into eggs, then macadamia nuts, coating completely. Heat 2 tablespoons oil in each of 2 heavy large skillets over medium heat. Place 3 fillets in each skillet; cook until golden brown, about 2 minutes per side. Transfer fillets to large baking sheet. Bake fish until just opaque in center, about 7 minutes. Divide salsa among 6 plates. Top with fish and serve.
