Mixed Grill with Papaya Salsa

Ottolenghi: The Cookbook has a fabulous papaya salsa that they serve with a mustard and pistachio crusted tuna. We adapted this to a mixed grill of bite sized nuggets each distinctly flavored to  complement the salsa (to which we added cilantro).  In addition to the tuna, these were:

  • chicken coated in crushed hazelnuts and almonds
  • pork in peanut sauce
  • tofu dipped in sesame and chili flakes
  • scallops in rosemary and sage breadcrumbs

There were supposed to be coconut shrimp as well but we forgot to buy the coconut.

Here’s the recipe for the salsa.  It’s lightly adapted  from Ottolenghi.  The red pepper, jalapeno, and cilantro are our “improvements”.

  • 1 cucumber, peeled and with seeds removed, cut into small cubes
  • 1 large ripe papaya (or less than half of one of the genuinely large ones), peeled, seeded, and cut into small cubes
  • 1/2 sweet red pepper, cut into small cubes
  • 1 japaleno, finely minced
  • lots of fresh ginger, grated
  • 1/4 bunch of cilantro, chopped
  • 1 small red onion, finely chopped
  • zest and juice of 2 limes
  • 2 tbsp. lemon juice
  • 2 tbsp. thai fish sauce
  • 4 tbsp. olive ol
  • 2 tbsp brown sugar

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