Donna's Grilled Hawaiian Tuna and Tropical Green Papaya Waldorf Salad

Welcome to November!  How the time is flying by, and 2016 is just around the corner.  This meal was quick to pull together and the flavors of the fish and the salad complemented each other very well.  I created the salad from a green papaya half given to me by my dear friend and came up with a tropical version of the traditional Waldorf salad.  The green papaya reminded me of celery and with the addition of apples, nuts, basil and chutney, the salad turned out to be a winner!  Best, Donna:

Donna's Grilled Hawaiian Tuna

Ingredients:

2 tuna steaks (~3/4 pound)

1-1/3 cups pineapple juice

¼ cup lime juice

¼ cup Tamari sauce

2 teaspoons garlic

Method:

Mix all ingredients but tuna and pour over tuna in bowl to cover fish.  Marinate 2 or more hours in refrigerator.  Preheat grill to 400 degrees F.  Drain tuna and grill on each side for total cooking time of 5 – 10 minutes depending upon desired doneness.  Serve immediately.

Serves 2.

Donna's Tropical Green Papaya Waldorf Salad

Ingredients:

2 apples, cored and quartered

¼ large unripe papaya, peeled and seeded

½ cup almonds, chopped

2 Tablespoons fresh basil, chopped

¾ cup mango chutney

Salt and pepper to taste

Lime wedges

Method:

Using mandolin, cut apples and papaya into thin strips.  Mix with rest of ingredients except lime.  Chill 2 or more hours before serving.  When ready to serve, add a lime wedge to each serving to squeeze juice on top.

Serves 6.

Copyright 2015.