Seared Tuna With Papaya Salsa

• 1 firm-ripe papaya (about 1 lb.)
• 1/4 cup finely diced red onion
• 1 fresh jalapeno or serrano chili, rinsed, stemmed, seeded, and minced
• 2 tablespoons chopped fresh cilantro leaves
• 1 tablespoon lime juice
• Salt
• 2 tuna steaks (each 5 to 6 oz. and about 1 in. thick)*
• 2 teaspoons olive oil
• Coarsely ground black pepper

1. Peel and seed papaya; cut into 1/2-inch cubes.
2. In a bowl, mix papaya, onion, chili, cilantro, and lime juice. Add salt to taste. Set aside while preparing fish or cover and chill up to 4 hours.
3. Rinse fish and pat dry. Coat both sides of steaks with oil and sprinkle all over with salt and pepper. Heat a 10- to 12-inch nonstick frying pan over high heat; add fish and cook, turning once, until opaque on both sides but still pink in the center (cut to test), 4 to 6 minutes total. Transfer steaks to plates and spoon salsa over servings.
4. *Look for troll- or pole-caught Pacific albacore tuna; it's more sustainably fished than longline, and the fish have lower mercury levels. U.S. ahi is next best.

papaya, red onion, fresh jalapeufo, cilantro, lime juice, salt, tuna, olive oil, ground black pepper

Taken from www.myrecipes.com/recipe/seared-tuna-with-papaya-salsa (may not work)