About this recipe:A fantastic summer dish, that's light, delicious and super-healthy. Tuna steaks are coated in a macadamia crust, grilled on the barbecue and served with a papaya salsa.
275g diced papaya
1/2 red onion, diced
1 red pepper, diced
4 tablespoons chopped fresh coriander
2 tablespoons lime juice
1 clove garlic, finely chopped
1/4 teaspoon hot chilli paste or to taste
4 (175g) steaks tuna
4 tablespoons extra-virgin olive oil
salt and pepper to taste
65g chopped macadamia nuts
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Method Prep:45min › Cook:5min › Ready in:50min
Combine the papaya, onion and red pepper in a bowl. Add the coriander, lime juice, garlic and hot chilli paste. Toss to combine, then refrigerate until ready to serve.
Preheat barbecue for high heat and lightly oil the cooking grate.
Brush the tuna steaks with olive oil, then season with salt and pepper. Beat the eggs in a shallow bowl until smooth. Dip the tuna steaks in the egg and shake off the excess, then press into the macadamia nuts.
Cook the tuna steaks on the preheated barbecue to your desired degree of doneness, about 2 minutes per side for medium. Serve with the papaya salsa.