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    Chargrilled Tuna with Papaya and Coriander Salsa

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    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.

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    Serve tuna steaks with roasted vegetables and garlic mayonnaise or make tuna brochettes. Cut steaks into 2.5cm chunks, marinate in balsamic vinegar and olive oil, then thread the fish onto skewers and grill.

    Serving tips

    Tuna has a dense textured flesh which tends to dry out quickly in cooking. Marinating the fish for a short while before cooking helps prevent this


    Average user rating

    5 stars