Grilled Macadamia-Crusted Tuna with Papaya Salsa

Ingredients

• 24 ounce tuna steaks 
• 0.3 teaspoon chile paste hot to taste
• 3  eggs 
• 0.3 cup cilantro leaves fresh chopped
• 1 clove garlic minced
• 2 tablespoons juice of lime 
• 0.5 cup macadamia nuts chopped
• 0.3 cup olive oil extra-virgin
• 2 cups papaya diced
• 1  bell pepper diced red
• 0.5  onion diced red
• 4 servings salt and pepper to taste

Equipment

• bowl
• whisk
• grill

Directions

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