Ingredients :
| 2 |
x |
Ripe mangoes |
| 6 |
tbl |
Chopped fresh cilantro, plus whole leaves for
garnish |
| 4 |
x |
Fresh tuna steaks, 6 ounces
each |
|
Method :
- 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
|