|90.00 ml||fresh coriander — chopped|
|0.00||salt — to taste|
|2.00 ml||freshly ground black pepper|
|4.00||tuna — steak|
|0.00||non-stick cooking spray|
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.