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Pepper-seared tuna with cool mango relish

Preparation time: 10 minutes plus 30 minutes marinating

Cooking time: 10 minutes

Ingredients
2 mangoes
90 ml fresh coriander, chopped roughly, leaving some leaves for garnish
salt to taste
2 ml coarsely ground black pepper
4 x 170 g fresh tuna steaks
non-stick olive oil cooking spray

Method:
Peel mangoes, finely chop flesh and transfer to a small bowl.
Add coriander and a pinch of salt and mix well.
Place mango relish in the refrigerator to chill for at least 30 minutes.
Lightly press pepper into one side of each tuna steak.
Sprinkle with salt.
Spray a large pan with olive oil, heat to smoking hot and sear fish, pepper-side down first, for three minutes each side, until the fish is pink in the middle.
Cut seared tuna at a slant into 2 cm thick slices.
Arrange slices of tuna on a plate and top with mango relish.
Garnish with fresh coriander.
Per serving (one piece of tuna with 125 ml mango relish): 1 050 kJ; 2 g fat; 18 g carbs; 40 g protein; 2 g fibre.

Recipe From : SHAPE February 01, 2004

Recipe from SHAPE : February 01, 2004 See what SHAPE has in store this month. Subscribe now and save!