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1-2-3 Pepper-Seared Tuna

2 Ripe mangoes
6 tb Chopped fresh cilantro; plus whole leaves for garnish
4 Fresh tuna steaks; 6 ounces each


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.

Serves 4


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