Tuna with Mango-Lime Salsa
The Mango-Lime Salsa is the star of this show. It is a delicious and light pairing for the tuna.
Servings: 4
Note: If you are cooking for a particular style of eating, please check all of your ingredients carefully.
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Ingredients
- 1 to 1 1/2 pounds fresh tuna
- 1 ripe mango
- 1 heaping tablespoon chopped cilantro
- 3 scallions (sliced, with white and green parts separated)
- 1/4 cup orange juice
- 1/4 teaspoon lime zest
- 2 teaspoons fresh lime juice
- 2 teaspoons olive oil (plus more for frying)
- 1/8 to 1/4 teaspoon red pepper flakes (optional)
- 1/2 teaspoon salt (approximately)
- 1/2 teaspoon pepper (approximately)
Instructions
- Cut tuna into eight slices, approximately 3/4 inch thick. Sprinkle lightly with salt and pepper. Drizzle with 1 teaspoon olive oil and rub surface of tuna with the olive oil so it is lightly coated.
- Chop mango into approximately 1/4 inch cubes.
- Mix together mango, cilantro, green parts of scallion, lime zest, lime juice, red pepper flakes, 1/16 to 1/8 teaspoon salt and 1 teaspoon of olive oil.
- Sauté tuna in oil in large skillet until cooked and remove tuna from skillet.
- Return skillet to heat and add whites of scallion. Cook for one minute. Add orange juice. Cook and stir, scraping up brown bits from pan. Boil until slightly thickened.
- Return tuna to skillet, turning to coat with glaze. Spoon remaining glaze on top of tuna.
- Serve with salsa.
Notes
This recipe was inspired by a recipe for pork tenderloin that appeared in Sendik’s Real Food Magazine. The pork tenderloin recipe is a long-time favorite of mine. I think it is amazing with tuna as well.
Start with 1/8 teaspoon red pepper flakes and 1/16 teaspoon salt in the salsa. After tasting, add more if you like.
This dish pairs well with the Cilantro Lime Rice recipe at this link: Cilantro Lime Rice – Vivisimo.
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