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Tuna Marinated in Recaito Recipe

Course: Main Course
Total Time: Under 4 Hours
Skill Level: Easy
Cost: Moderate
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Tuna Marinated in Recaito

Photo by: Joseph De Leo

Yield: Serves 4


  • 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

For the sauce:

  • 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


1. In a small bowl, combine olive oil, orange and lemon juices, tomato sauce, and Recaito; mix well.

2. In a glass dish, cover fish with marinade.

3. Refrigerate for 2 hours, turning fish at least once.

4. While fish is marinating, combine papaya, sugar, and lemon and orange juices in blender.

5. Empty sauce into a jar; add scallions, garlic, red cayenne pepper, and salt; shake well.

6. Refrigerate.

7. When fish is seasoned, drain and discard marinade.

8. Grill fish over hot coals until done outside and pink inside; Do not overcook.

9. Accompany with prepared chilled sauce.

© 1998 Maria Dolores Beatriz

Each Latina Lite serving contains: 285 calories
Total Fats: 9 gm
Saturated Fats: 2 gm
Unsaturated Fats: 7 gm
Carbohydrates: 16 gm
Protein: 34 gm
Sodium: 252 mg


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