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 ahi tuna steaks,each 5 to 6 ozs. and about 1 inch thick
2 teaspoons olive oil
coarsely ground black pepper

Peel and seed papaya; cut into 1/2-inch cubes.
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.
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 m the center (cut to test), 4 to 6 minutes total.
Transfer steaks to plates and spoon salsa over servings.
Makes 2 servings.

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