Seared Tuna Steaks with Mango Salsa

What can be better than flavorful, vibrant mango salsa topped over Tuna! The spicy flavor from the jalapeno complements the sweetness of the mango creating a delicious whirlwind of flavors when paired with the Tuna!

What can be better than flavorful, vibrant mango salsa topped over Tuna! The spicy flavor from the jalapeno complements the sweetness of the mango creating a delicious whirlwind of flavors when paired with the Tuna!

  • Servings: 4
  • Difficulty: easy
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Ingredients

½ Mango, Diced

½ Jalapeño, Minced

1 Yellow or Red Heirloom Tomato, Diced

1 Small or ½ Large Cucumber, Diced

1 Lime, Juiced

½ Cup Chopped Cilantro

2 Tuna Steaks

Salt and Pepper to Taste

1 Tablespoon Canola Oil

Directions

  1. In a bowl, combine the mango, jalapeño, tomato, cucumber, lime juice, cilantro, and a big pinch of salt.
  2. Pat the tuna dry and sprinkle a generous amount of salt and pepper.
  3. Heat a large skillet with the canola oil. When hot, place the tuna steaks into the skillet and sear for 2 minutes per side for medium-rare.
  4. Serve the tuna with salsa.

Asian Cabbage & Mango Slaw

Who doesn’t love Mango? This quick and easy to prepare treat will definitely leave your taste buds wishing for more. We’ve found this one to be a crowd-pleaser.

Who doesn’t love Mango? This quick and easy to prepare treat will definitely leave your taste buds wishing for more. We’ve found this one to be a crowd-pleaser.

  • Servings: 4
  • Difficulty: easy
  • Print

 

Ingredients

½ cup chopped cashews

1 tablespoon fish sauce

2 tablespoons low-sodium soy sauce

2 teaspoons honey

1 tablespoon grated fresh ginger, about 1 inch of ginger

1 lime, juiced juice

2 tablespoons canola or avocado oil

1 tablespoon seasoned rice vinegar

½ head green cabbage, sliced very thinly or shredded in a food processor

4 stalks celery, sliced very thinly

1 mango, thinly sliced

½ English cucumber, peeled into ribbons with a peeler

½ bunch cilantro leaves, chopped

 

Directions

  1. Toast the cashews in a skillet over medium-high heat, tossing regularly, until starting to brown. Remove the cashews from the heat. 
  2. In a large bowl, combine the fish sauce, soy sauce, honey, ginger, lime juice, oil, and rice vinegar. Whisk to dissolve the honey. Add in the cabbage, celery, mango, cucumber, and cilantro and toss to coat the vegetables thoroughly in the dressing. Top with cashews to serve.