Pan-Seared Tuna with Mango Salsa

I usually cook this tuna in my trusty, seasoned cast iron skillet but if you’re a grill master by all means use an outdoor barbeque.  The mango salsa can be made ahead of time and chilled in the fridge, but bring it to room temperature before serving.  Try serving with an arugula salad and baked sweet potato wedges.

TIME 20 minutes

SERVES 4 

MANGO SALSA

1 medium, just-ripe mango, chopped (1 generous cup)

3 tablespoons minced red onion

½ red or green jalapeno pepper, seeded and minced

1 small tomatillo or green tomato, diced

1 small clove garlic, minced

Juice of ½ lime

½ teaspoon sea salt

2 to 4 tablespoons chopped cilantro

OTHER INGREDIENTS

1 teaspoon olive oil, plus additional for drizzling

4 tuna steaks, 4 to 6 ounces each (the thicker the better)

Sea salt

Freshly ground black pepper

Lime wedges

PREPARATION

·       In a medium bowl combine all salsa ingredients.  Set aside.

·       Heat oil in a heavy cast iron skillet or grill pan to medium-high.

·       Rinse tuna and dry with paper towels.  Drizzle both sides of tuna with olive oil and sprinkle with salt and pepper.

·       Sear tuna on each side for 2 to 3 minutes, depending on thickness and desired doneness.  Medium-rare is recommended.  Don't overcook.  The tuna will continue to cook after removed from heat.

·       Remove tuna to individual dinner plates or one serving platter.  Spoon a bit of salsa on each piece, or alongside.  Pass extra salsa at the table.

·       Serve with lime wedges for squeezing.