For best results, use high-quality, sushi-grade tuna steaks. Adjust the amount of hot chile paste in the salsa to your personal preference. Don't overcrowd the grill; cook the tuna steaks in batches if necessary to maintain even heat. Gently handle the tuna steaks when pressing them into the macadamia nuts to prevent the crust from falling apart. The papaya salsa can be made a day in advance and stored in the refrigerator.
Grilled Macadamia-Crusted Tuna with Papaya Salsa
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PREP TIME45 mins
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COOK TIME5 mins
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TOTAL TIME50 mins
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SERVING4 People
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VIEWS27
Elevate your summer grilling with this vibrant and healthy dish! Succulent tuna steaks are enrobed in a crunchy macadamia crust and paired with a refreshing papaya salsa for a symphony of flavors and textures.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate14 g
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Cholesterol219 mg
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Fiber4 g
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Protein45 g
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Saturated Fat6 g
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Sodium124 mg
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Sugar7 g
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Fat32 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPrepare the Papaya Salsa: In a medium bowl, gently combine the diced papaya, red bell pepper, and red onion. Add the chopped fresh cilantro, lime juice, minced garlic, and hot chile paste (adjust to your preferred spice level). Toss to ensure all ingredients are well distributed. Cover the bowl and refrigerate the salsa for at least 30 minutes to allow the flavors to meld. (Prep time: 15 minutes, Chill time: 30 minutes)
02
StepPrepare the Grill: Preheat your outdoor grill to high heat. Once heated, lightly oil the grill grate to prevent the tuna steaks from sticking.
03
StepPrepare the Macadamia Crust: In a shallow bowl, whisk the eggs until smooth and slightly frothy. On a separate shallow plate, spread the chopped macadamia nuts in an even layer.
04
StepCrust the Tuna: Brush each tuna steak generously with extra-virgin olive oil. Season both sides with salt and freshly ground black pepper to taste. Dip each tuna steak into the whisked eggs, ensuring it's fully coated. Allow any excess egg to drip off. Immediately press the egg-coated tuna steak into the chopped macadamia nuts, pressing gently to ensure the nuts adhere evenly to both sides of the steak.
05
StepGrill the Tuna: Carefully place the macadamia-crusted tuna steaks onto the preheated grill. Cook for approximately 2 minutes per side for medium, or adjust the cooking time to your desired degree of doneness. For a rare center, cook for a shorter time; for a more well-done steak, cook for a longer time. (Cook time: 4-8 minutes total)
06
StepServe: Remove the grilled tuna steaks from the grill and let them rest for a minute or two. Serve immediately with a generous helping of the chilled papaya salsa.
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RECIPE REVIEWS
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Kimberly Russel
Jun 30, 2025My family loved this dish! Even my picky eater enjoyed the tuna with the papaya salsa.
Gladyce Veum
Jun 14, 2025I was a bit hesitant to try the macadamia crust, but it turned out amazing! The tuna was cooked perfectly and the crust added a lovely texture.
Paula Koss
May 18, 2025I added a little ginger to the salsa - fantastic!
Kristina Gulgowski
May 10, 2025Absolutely delicious! The macadamia crust adds a wonderful crunch and nutty flavor that complements the tuna perfectly.
Josefa Reynolds
May 4, 2025The papaya salsa is the perfect balance of sweet and spicy. It brightens up the dish and adds a refreshing element.
Neal Hagenes
Mar 7, 2025So easy to follow. The timing was spot on for medium-rare tuna.
Dion Rodriguez
Feb 18, 2025This recipe is surprisingly easy to make and the results are restaurant-quality. I will definitely be making this again!