Sunday, February 13, 2011

Cook: Seared Tuna with Mango Salsa

S and A made this incredible main dish (recipe courtesy of Ina Garten, "Barefoot Contessa"). It was so amazing. YUM! (we doubled the recipe to serve 4)

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 fresh squeezed orange juice
2 teaspoons light brown sugar
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1-2 teaspoons minced fresh jalapeno pepper to taste (1 pepper)
2 teaspoons minced fresh mint leaves
2 tuna steaks
from Santa Monica Seafood
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, slat, black pepper and jalapeno; cook for 10 more minutes until orange juice is reduced, stirring
occasionally. Remove from heat and add the mint. Serve warm at room temperature or chilled.

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 2-3 minutes per side or until the outside is browned, but the inside is very rare.

Serve the tuna on top of the mango salsa.

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