INGREDIENTS
2 TBSP. olive oil
2 TBSP. lime juice
2 cloves garlic, minced
1/4 cup finely chopped red bell pepper
1/2 onion, finely chopped
1 green onion, chopped
2 TBSP. chopped fresh cilantro
1 jalapeno pepper, seeded and minced
2 TBSP. lime juice
1 1/2 tsp. olive oil
2 TBSP. paprika
4 tuna steaks
Salsa:
1 fresh mango, peeled, pitted, and chopped
1 TBSP. cayenne pepper
1 TBSP. onion powder
2 tsp. salt
1 tsp. black pepper
1 tsp. dried thyme
1 tsp. dried basil
1 tsp. dried oregano
1 TBSP. garlic powder
4 TBSP. olive oil
DIRECTIONS
Whisk together the first three ingredients in a bowl.
Rub the tuna steaks with the mixture.
Place the steaks in a sealable container and chill in refrigerator 3 hours.
Combine mango, bell pepper, onion, green onion, cilantro and jalapeno pepper in a bowl; stir.
Add lime juice and 1 ½ tsp. olive oil and toss to combine.
Chill 1 hour.
Stir together the paprika, cayenne pepper, onion powder, salt, pepper, thyme, basil, oregano and garlic powder in a bowl.
Remove the tuna steaks from the refrigerator and gently rinse with water and then dip each side of each steak in the spice mixture to coat.
Heat 2 TBSP. olive oil in a large skillet over medium heat.
Gently lay the tuna steaks into the hot oil.
Cook the tuna on one side for 3 minutes; remove to a plate.
Pour the remaining 2 TBSP. olive oil into the skillet on medium- high heat.
Lay the tuna with the uncooked side down into the skillet; cook another 3 minutes.
Remove from heat immediately.
Spoon about 1/2 cup of the mango salsa onto each of 4 plates.
Lay the tuna steaks atop the salsa and serve.
Serves 4.
