02-21-2007, 11:39 PM
Ingredients :
2 x mangos ripe
6 tbl chopped fresh cilantro
plus whole leaves for garnish
24 oz tuna steaks
cut into equal sized portions
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
2 x mangos ripe
6 tbl chopped fresh cilantro
plus whole leaves for garnish
24 oz tuna steaks
cut into equal sized portions
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