• 1 large ripe papaya
• 1 small red onion, diced
• 1 tablespoon Dijon mustard
• 1 tablespoon fresh-squeezed lime juice
• 1 sprig of fresh rosemary, finely diced

• 1 pound Yellowfin tuna
• 1 cup fresh lime juice
• 1 tablespoon Canola or Vegetable oil
• 4 Roma tomatoes, cored and julianned
• 1 small red onion, diced
• 1 tablespoon chopped cilantro
• salt and pepper to taste
• 8 flour tortillas

Warm tortillas and place in a folded napkin or towel to keep warm.

Dice tuna and place in a non-reactive (stainless steel or glass) bowl. Pour lime juice over the tuna and mix well with your hands. Allow tuna to marinate for 15 minutes. Drain liquid and reserve. Heat a saucepan and cover with vegetable or canola oil. When hot, add diced tuna and stir. Add tomatoes and onion and season with kosher salt and pepper. Add the reserved lime juice and the cilantro and let sit for a couple of seconds until cooked to the desired temperature. (It will cook very quickly.) Serve over warm tortillas and topped with salsa.