COOPERATIVE KITCHEN

Grilled Tuna Steaks

recipe courtesy of Jennifer Harris of Ruckersville

Ingredients:

6 (6-oz.) tuna steaks
2 tablespoons low-sodium soy sauce
3 cups papaya or mango, peeled or diced
½ cup golden raisins
⅓ cup cider or balsamic vinegar
¼ cup water
2 tablespoons brown sugar
½ teaspoon ground ginger
dash of salt

Directions:

Place tuna steaks in a shallow dish. Drizzle soy sauce over both sides of fish. Cover and marinate in the refrigerator for 30 minutes. Combine the remaining seven ingredients in a small saucepan and bring mixture to a boil; cover, reduce heat and simmer until papaya is tender. Remove the chutney from heat and keep warm. Prepare grill. Place tuna on grill rack coated with cooking spray. Grill for 4 minutes on each side or until tuna is medium rare. Serve tuna steaks with papaya chutney.

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