Chargrilled Tuna with Papaya and Coriander Salsa

Tuna steaks served with a colourful salsa make a great summer dish. Serve with mixed salad and baby spinach leaves

  • Preparation time: 20 minutes
  • Cooking time: 10 minutes
  • Total time: 30 minutes 30 minutes

Serves: 4


  • The marinade and fish
  • Freshly ground black pepper
  • 2tbsp Waitrose Extra Virgin Olive Oil
  • 2tbsp capers, diced
  • Zest and juice of 2 limes
  • 4 x 175g fresh tuna steaks
  • The salsa
  • ½ small red onion, finely chopped
  • 1 papaya, de-seeded, skin removed and finely chopped
  • 1 red chilli, de-seeded and finely chopped
  • 2tbsp parsley, freshly chopped
  • 3tbsp coriander, freshly chopped
  • 4tbsp fresh orange juice
  • Salt
  • Freshly ground black pepper


  1. Mix together the ingredients for the salsa, adding the salt and pepper to taste. Leave to one side.
  2. In a shallow dish, mix together the olive oil, capers, lime zest and juice and pepper. Add the tuna steaks, cover and marinate in a refrigerator for 10 minutes.
  3. Heat a ridged grill pan or frying pan and cook the tuna steaks for 3-4 minutes each side.
  4. Place the tuna steaks on a plate and top with the salsa.