- 4
Ingredients
- 2 ripe mangoes
- 6 tablespoons chopped fresh cilantro, plus whole leaves for garnish
- 4 fresh tuna steaks, 6 ounces each
Preparation
Step 1
About 1 hour before serving, peel the mangoes with a sharp knife.
Cut the flesh away from the pit, dice it into 1/4-inch pieces, and put it in a small bowl.
Add the chopped cilantro and a pinch of salt and mix well.
Chill for 30 minutes.
Lightly press 1/2 teaspoon butcher - grind black pepper into one side of each tuna steak.
Sprinkle lightly with salt.
Place the fish, pepper side down, in a large non-stick skillet.
Cook on both sides over medium -high heat until the fish is seared on the outside but still pink in the center.
Cut the tuna on the bias with a sharp knife into 1/2 inch slices.
Mound mango relish in the center of each plate.
Arrange the tuna slices overlapping to form a circle around the relish.
Garnish with fresh cilantro leaves.