Baked Tuna With Papaya Chutney

This recipe appeared in the January 2006 issue of Cruising World.

1 medium onion

1 serrano pepper (or any other hot pepper)

1 tablespoon olive oil

2 cups papaya (substitute mango), diced

4 cloves garlic, minced

2 limes, juiced

2 teaspoons salt

2 tuna steaks

Fresh cilantro, for garnish (if available)

Saute onion and pepper in olive oil. Remove from heat and combine well with next four ingredients. Place tuna steaks in an oiled baking dish and ladle the chutney over the steaks. Cover dish and bake for 15 to 20 minutes at 350 F or until tuna is tender but flakes easily when probed with a fork. Garnish with fresh cilantro. Serve with rice.