Steps:
- Combine the papaya, onion, and red pepper in a bowl. Add the cilantro, lime juice, garlic, and hot chile paste. Toss to combine, then refrigerate until ready to serve.
- Preheat an outdoor grill for high heat, and lightly oil grate.
- Brush the tuna steaks with olive oil, then season with salt and pepper. 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.
- Cook the tuna steaks on the preheated grill to your desired degree of doneness, about 2 minutes per side for medium. Serve with the papaya salsa.
Nutrition Facts : Calories 522 calories, Carbohydrate 13.7 g, Cholesterol 219.3 mg, Fat 32.4 g, Fiber 3.7 g, Protein 44.6 g, SaturatedFat 5.8 g, Sodium 124 mg, Sugar 7.2 g
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