It’s Memorial Day weekend.  Many of us will bring out the grills and have a good old  fashioned BBQ.  Standard fare will include hamburgers and hot dogs, but I’m going to give this seared tuna steak recipe a try.  :)

1 firm-ripe papaya (about 1 lb.)
1/4 cup finely diced red onion
1 fresh jalapeño or serrano chili, rinsed, stemmed, seeded, and minced
2 tablespoons chopped fresh cilantro leaves
1 tablespoon lime juice
Salt
2 tuna steaks (each 5 to 6 oz. and about 1 in. thick)
2 teaspoons olive oil
Coarsely ground black pepper

1. Peel and seed papaya; cut into 1/2-inch cubes.
2. In a bowl, mix papaya, onion, chili, cilantro, and lime juice. Add salt to taste. Set aside while preparing fish or cover and chill up to 4 hours.
3. Rinse fish and pat dry. Coat both sides of steaks with oil and sprinkle all over with salt and pepper. Heat a 10- to 12-inch nonstick frying pan over high heat; add fish and cook, turning once, until opaque on both sides but still pink in the center (cut to test), 4 to 6 minutes total. Transfer steaks to plates and spoon salsa over servings.

Enjoy!