Seared Tuna with Mango Salsa (Ina Garten) |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 2 |
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Ingredients:
2 tablespoons good olive oil, plus extra for searing |
1 1/2 cups diced yellow onion (2 onions) |
2 teaspoons peeled, minced fresh ginger |
1 1/2 teaspoons minced garlic |
2 ripe mangos, peeled, seeded, and small diced |
1/3 cup freshly squeezed orange juice |
2 teaspoons light brown sugar |
1 teaspoon kosher salt |
1/2 teaspoon freshly ground black pepper |
1 to 2 teaspoons minced fresh jalapeno pepper, to taste (1 pepper) |
2 teaspoons minced fresh mint leaves |
2 tuna steaks |
Directions:
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. Add the mangos, reduce the heat to low and cook for 10 more minutes. Add the orange juice, brown sugar, salt, black pepper, and jalapeno; cook for 10 more minutes, until orange juice is reduced, stirring occasionally. Remove from the heat and add the mint. Serve warm, at room temperature, or chilled.
2. Heat a saute pan over high heat for 5 minutes until very hot. Season the tuna liberally with salt and pepper. When the pan is very hot, add a drizzle of olive oil and then the tuna steaks. Sear for 2 to 3 minutes on each side, or until the outside is browned, but the inside is very rare.
3. Serve the tuna on top of the mango salsa.
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