Mango + Sashimi Grade Tuna = AMAZING!
So I have to give credit where credit is due — This recipe was inspired by one of the most delicious Chef Selection’s I’ve ever had at Daniel’s Restaurant & Catering (seriously, if you’re ever in the Raleigh, NC and haven’t been there you MUST try it - maybe I’m a bit partial since I worked there for a few years but trust me, I know good food!) Okay, on to how to make this deliciousness:
Ingredients
- 1 1/2 lbs sashimi grade tuna steaks
- 1/2 cup teriyaki sauce
- 1/4 cup orange juice
- 1 TBL lime juice
- 1 TBL fresh grated ginger
- Salt & pepper to taste
- 1/2 cup diced fresh mango
- 1 TBL diced red bell pepper
- 1 tsp fresh chopped cilantro
- 1/4 cup diced cucumber
Marinate the tuna
Whisk together teriyaki sauce, OJ, lime juice, ginger, salt & pepper and marinate tuna for 30 minutes - 1 hour. Do not let it site for more than 1 hour or the acid in the marinade will start to “cook” the fish.
Cook
Sear the the tuna steaks on med-high heat in a non-stick skillet for 2 minutes on each side. (You may still need a little oil to stop the low-fat tuna from sticking - I use less than a tablespoon of canola oil.) After 2 min on each side, add the marinade to the pan and turn the heat to high. Cook on each side for another minute before setting the tuna aside to rest on a wooden cutting board for 5 minutes.
Making the salsa
While to tuna steaks rest, dice and combine the mango, cucumber, red peppers and cilantro to create the salsa.
Top the tuna steaks with mango salsa and serve!
I made this meal with broccoli the other night but it will go well with just about any lighter vegetable. Just stay away from the potatoes or pasta. This is a light, summery meal that won’t stand up well to a heavy side-dish.
ENJOY!
