- 2 teaspoons olive oil
- ¼ cup fresh orange juice
- ¼ cup fresh lemon juice
- ¼ cup tomato sauce
- ¼ cup Recaito
- 1¼ pounds fresh tuna
- 1 cup papaya, cut into chunks
- 1 tablespoon dark-brown sugar
- ¼ cup fresh lemon juice
- ¼ cup fresh orange juice
- 2 scallions, chopped
- 1 garlic clove, minced
- ¼ teaspoon red cayenne pepper
- ¼ teaspoon half salt, half salt-substitute mixture
- In a small bowl, combine olive oil, orange and lemon juices, tomato sauce, and Recaito; mix well.
- In a glass dish, cover fish with marinade.
- Refrigerate for 2 hours, turning fish at least once.
- While fish is marinating, combine papaya, sugar, and lemon and orange juices in blender.
- Empty sauce into a jar; add scallions, garlic, red cayenne pepper, and salt; shake well.
- Refrigerate.
- When fish is seasoned, drain and discard marinade.
- Grill fish over hot coals until done outside and pink inside; Do not overcook.
- Accompany with prepared chilled sauce.