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Seared Tuna with Mango and Black Bean Salsa recipe

A fresh, healthy entree with fabulous salsa.

Recipe: Seared Tuna withMango and Black Bean Salsa

2 mangos, peeled and diced*
4 tomatillos, husked and diced
1/2 small minced peeled red onion
1/2 cup chopped fresh cilantro
1/2 cup canned black beans, rinsed and drained
1/4 cup lemon juice
1/4 cup orange juice
1/4 cup lime juice
1 jalapeño, seeded and minced
1/2 teaspoon salt, divided use
1/4 teaspoon ground black pepper
2 (6-ounce) tuna steaks
1 tablespoon olive oil
1 tablespoon crushed black peppercorns
1 teaspoon crushed dried basil

  • For the Black Bean Salsa: In a bowl combinemangos, red onion, cilantro, jalapeño, tomatillos, lemonjuice, orange juice, lime juice, black bean, crab, half the saltand pepper; set aside.
  • Rub tuna steaks with olive oil.
  • In a small bowl combine crushed peppercorns,basil, and remaining 1/4 teaspoon salt. Press onto the tuna,coating well.
  • Heat a heavy-bottomed skillet over medium-highheat. When very hot, sear tuna on each side until desired donenessis reached, about 2 minutes per side of a 1-inch thick steakfor medium-rare. Serve with Black Bean Salsa and tortilla chips.

    Makes 2 servings.

    *To Peel a Mango: Stand the mango on endand slice down along the sides of the large flat pit with a boningknife or other long, flexible knife, curving around the pit asyou slice. You will end up with three sections: two larger, roundedsections and a flat center section. Score the fruit in each roundedsection lengthwise into slices, then crosswise into chunks, ifdesired. Holding a rounded section by its edges, push at thecurved bottom to turn the rind inside out. The slices or chunkscan then be cut away from the rind. Trim away rind from the flatcenter section and separate as much fruit as possible from thepit. Always cut away from yourself and be careful – mango isvery slippery.

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