Seared Tuna with Mango Salsa

Lately, cooking has become my stress reliever. Since this has been a very tiring week for me and my guy, I decided to give us a little treat. This dish is very tasty, yet is also healthy.  The bonus part: it is really easy to make, and all ingredients can be found effortlessly in your local supermarket. To make the perfect seared tuna, ensure that the saute pan is really hot, and sear each side for just a minute and a half to two minutes. Also, using 1 teaspoon of jalapeno pepper already brought that spicy kick without being too overpowering. However, feel free to add more if you can handle the spice.

Seared Tuna with Mango Salsa

recipe obtained from Barefoot Contessa

  • 2 tbps good olive oil, plus extra for searing
  • 1 1/2 cups diced yellow onion (2 onions)
  • 2 tsp peeled, minced fresh ginger
  • 1 1/2 tsp minced garlic
  • 2 ripe mangoes, peeled, seeded, and small diced
  • 1/3 cup freshly squeezed orange juice
  • 2 tsp light brown sugar
  • 1 tsp kosher salt
  • 1/2 tsp freshly ground black pepper
  • 1 to 2 tsp minced fresh jalapeno pepper, to taste (1 pepper)
  • 2 tsp minced fresh mint leaves
  • 2 tuna steaks
  1. Saute the olive oil, onions, and ginger in a large saute pan over medium-low heat for 10 minutes, or until the onions are translucent. Add the garlic and cook for 1 more minute.
  2. Add the mangoes, reduce the heat to low and cook for 10 more minutes.
  3. Add the orange juice, brown sugar, salt, black pepper, and jalapeno; cook for 10 more minutes, until orange juice is reduced, stirring occasionally.
  4. Remove from the heat and add the mint. Serve warm, at room temperature, or chilled.

For searing the tuna:

  1. Heat a saute pan over high heat for 5 minutes until very hot.
  2. Season the tuna liberally with salt and pepper.
  3. When the pan is very hot, add a drizzle of olive oil and then the tuna steaks. [I coated the tuna with olive oil then seasoned it with salt and pepper, instead of putting the oil in the pan]
  4. Sear for 2 to 3 minutes on each side, or until the outside is browned, but the inside is very rare.

Serve the tuna on top of the mango salsa.

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