Grilled Tuna With Mango-Papaya Salsa
30 mins (prep 15, cooking 15)
13 ingredients
2 servings
Tuna is plentiful in the waters around the South Pacific and papaya trees are seen throughout the islands. The salsa is soooo good. Depending on the size of your mango and papaya, you should have some extra salsa left. I like to use the rest of it up as a snack with tortilla chips. Recipe by chef Keith Famie. Note: Probably any sturdy fish would be good in this recipe ie. Mahi Mahi or swordfish, etc... Enjoy!

Categories:  technique , tuna , for-1-or-2 , fruit , papaya , fish , mango , tropical-fruits , time-to-make , <-30-mins , main-dish , seafood , number-of-servings , saltwater-fish , grilling ,
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Serving Size (18.02 g)
Servings 2
Amount per Serving
Calories 70.27 Calories from Fat 33.57
% Daily Value *
Total Fat 3.73g 11.49%
Saturated Fat 0.52g 5.16%
Trans Fat 0.0 %
Cholesterol 0.0mg 0.0%
Sodium 2.9mg 0.24%
Total Carbohydrate 9.99g 6.66%
Dietary Fiber 0.28 g 2.28%
Sugars 9.61 g %
Protein 0.25g 1.02%
Vitamin A 952.05IU% Vitamin C 23.47mg%
Calcium 2.35mg% Iron 0.2mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
fresh cilantro, salt and black pepper, tuna steaks, salt and black pepper