Monday, August 16, 2010

Warm Mango Salsa and grilled Tuna Steaks

Grilled Tuna Steaks with Mango Salsa

Tucher anxiously awaiting his ''leftover'' plate!

WOW! Things around our house have been super busy lately-lots of out of town trips can make you really appreciate a night-in with a fresh and delicious meal. That is just what we did on Friday night. I had to work on Saturday and then we headed to ATL to celebrate a 30th Bday party with awesome friends - so Friday night was low key.

I made this delicious dinner for Ryan and I and it is something that you need to make soon! This recipe is a keeper, promise!

  • 2 tablespoons good olive oil, plus extra for searing
  • 1 1/2 cups diced yellow onion (2 onions)
  • 2 teaspoons peeled, minced fresh ginger
  • 1 1/2 teaspoons minced garlic
  • 2 ripe mangos, peeled, seeded, and small diced
  • 1/3 cup freshly squeezed orange juice
  • 2 teaspoons light brown sugar
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 to 2 teaspoons minced fresh jalapeno pepper, to taste (1 pepper)
  • 2 teaspoons minced fresh mint leaves
  • 2 tuna steaks


Saute the olive oil, onions, and ginger in a large saute pan over medium-low heat for 10 minutes, or until the onions are translucent. Add the garlic and cook for 1 more minute. Add the mangos, reduce the heat to low and cook for 10 more minutes. Add the orange juice, brown sugar, salt, black pepper, and jalapeno; cook for 10 more minutes, until orange juice is reduced, stirring occasionally. Remove from the heat and add the mint. Serve warm, at room temperature, or chilled.

Heat a saute pan over high heat for 5 minutes until very hot. Season the tuna liberally with salt and pepper. When the pan is very hot, add a drizzle of olive oil and then the tuna steaks. Sear for 2 to 3 minutes on each side, or until the outside is browned, but the inside is very rare.

Serve the tuna on top of the mango salsa.

Here are a couple of pics from our fun weekend celebrating a birthday in ATL.
Ryan and I

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