by Sunset Magazine.
A fresh tropical fruit salsa is a welcome addition to peppery tuna steaks in this easy but stylish dish.
1 lb of mangos (may use nectarines, or papaya)
1/4 diced red onion
1 fresh jalapeno (rinsed , stemmed)
2 T chopped fresh cilantro leaves
1 T lime juice
Salt 2 6 oz. tuna steaks (1 inch thick)
2 t olive oil and coarse ground black pepper
Servings Makes 2 servings
How to Make It
Peel and seed mango ( or could use papaya or nectarines) ; cut into 1/2-inch cubes.
In a bowl, mix mango, onion, chili, cilantro, and lime juice. Add salt to taste. Set aside while preparing fish or cover and chill up to 4 hours.
Rinse fish and pat dry. Coat both sides of steaks with oil and sprinkle all over with salt and pepper. Heat a 10- to 12-inch nonstick frying pan over high heat; add fish and cook, turning once, until opaque on both sides but still pink in the center (cut to test), 1 to 2 minutes total. Transfer steaks to plates and spoon salsa over servings.