INGREDIENTS
4 yellowfin tuna
1 tbsp. fennel seeds
1 tbsp. coriander seeds
1 tbsp. whole mixed peppercorns
1 tbsp. sea salt
Black pepper
3 mangoes, ripe, peeled and cut into ¼ inch, diced
1 medium red onion, peeled and cut into small cubes
1 jalapeño, stemmed, seeds removed, and minced
1 ½ tsp ginger, minced
1 tbsp. Sriracha hot chili sauce
¼ cup lemon juice
Salt and pepper, to taste
DIRECTIONS
1. In a large ceramic bowl combine the mangoes, onions, jalapeño, ginger, Sriracha, and lemon juice, and blend well. Season with salt and pepper. Use or refrigerate.
2. In a mortar, crush the fennel seeds, coriander seeds, mixed peppercorn, sea salt, and regular pepper together until all seeds are crushed. Place the rub on a plate, add the yellowfin tuna and coat them well on both sides.
3. Meanwhile, heat to high heat a non-stick skillet. Once the skillet is hot, rub some olive oil over the yellowfin tuna and place the oiled side into the pan. Sear on high for 1 ½ to 2 minutes per side.
4. Remove from the skillet when done: they should be pink in the middle, sprinkle more olive oil over it, and gently squeeze lemon over each tuna.
5. Spread some of the spicy mango salsa in the middle of the plate and place the yellowfin tuna over it.
