by Monica Puri Bangia
Today's recipe is from Sharing Plate … the inspiring food blog by cooking coach Monica Puri Bangia, who's based in northern New Jersey about 15 miles west of Manhattan.
She's an incredibly versatile chef who studied at the French Culinary Institute in New York City and shares recipes made with good, healthy-choice ingredients.
Here's how Monica describes her recipe: “When I think of tuna, something fresh and sweet comes to mind. I love making these salads/salsas in the summer especially because everything is in season and scrumptious looking. It was very simple, a little lime and pineapple juice with green onions and cilantro. The meal was really delicious and actually very filling … try it!
Editor's note: This recipe is designed to serve 4 to 8 people. If you have 2 to 4 diners, simply reduce the tuna ingredients by half, and reduce the salsa ingredients more modestly.
Note: If you can't get good peaches, you can substitute nectarines (preferably) or apricots. If you can't get good mangoes, you can substitute papaya, peaches, or nectarines.
Seared Tuna with Peach and Mango Salsa
By Monica Puri Bangia
Serves 4 to 8
- 2 lbs (32 oz) of tuna: one 6-pkg order Albacore medallions (36 oz, item # FTM606) or six 5-oz Ahi/Yellowfin steaks (30 oz, item # FYT606)
- 2 tablespoons organic extra virgin olive oil
- 2 small or 1 big mango*, peeled and cut into ¼ inch dice
- 2 medium ripe peaches*, cut into ¼ inch dice
- Juice of one lemon
- ¼ cup pineapple juice
- 2 green onions, chopped
- ½ cup cilantro, chopped
*If you can't get good peaches, you can substitute nectarines (preferably) or apricots. If you can't get good mangoes, you can substitute papaya, peaches, or nectarines.
- Sprinkle the tuna steaks with salt and pepper.
- Heat a large non-stick frying pan on high heat. Sear the steaks for 4-5 minutes on each side. (Editor's note: Many folks prefer their tuna pink in the center, in which case you should cook the pieces for 3-4 minutes or less per side.)
- Serve with freshly made peach and mango salsa.
- Mix the cut mango and peaches, lemon juice, pineapple juice, green onions, cilantro and salt.
- Set aside for 30 minutes before serving with tuna steaks.