Grilled Macadamia-Crusted Tuna with Papaya Salsa

Ingredients

• cup sdiced papaya
• red bell pepper, diced
• 1/2 red onion, diced
• 1/4 cup chopped fresh cilantro
• tablespoon slime juice
• clove garlic, minced
• 1/4 teaspoon hot chile paste, or to taste
• large eggs
• 1/2 cup chopped macadamia nuts
• (6 ounce) tuna steaks
• 1/4 cup extra-virgin olive oil
• salt and pepper to taste

Instructions

1. Combine papaya, bell pepper, and onion in a medium bowl. Add cilantro, lime juice, garlic, and hot chile paste; toss to combine. Refrigerate salsa until ready to serve.
2. Preheat an outdoor grill for high heat and lightly oil the grate.
3. Whisk eggs in a shallow bowl until smooth. Spread nuts on a shallow plate.
4. Brush tuna steaks with olive oil, then season with salt and pepper. Dip tuna steaks in beaten eggs and allow excess eggs to run off. Press into macadamia nuts until evenly coated.
5. Cook tuna steaks on the preheated grill to desired degree of doneness, about 2 minutes per side for medium. Serve with papaya salsa.