Tuna with Papaya Salsa

Mix and set aside:

1 papaya peeled, seeded and chopped
6 pecan halves finely chopped
2 tbls. Finely chopped onion
2 tsp. cider vinegar
1/8 tsp. red pepper flakes

On a sheet of wax paper:

1/4 cup flour
salt and pepper to taste
coat four, thinly cut (not chunk) 6 oz tuna steaks and shake excess flour off.

In a non-stick pan, well sprayed with cooking oil:

2 tsp. olive oil

Cook fish 2 minutes on each side until golden brown.

Top each fish fillet with 1/4 salsa mixture.

Serves 46 points each