Seared Tuna with Pineapple Mango Salsa
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Seared Tuna with Pineapple Mango Salsa
Category
Seafood
Ingredients
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- salt ad pepper
- 4 6-ounce sushi-grade tuna steaks
- Fustini's Medium SELECT olive oil
- 1 cup pineapple, finely chopped
- 1 ripe mango, peeled, pitted and diced
- 1/2 medium red onion, finely chopped
- 1 jalapeno, ribs & seeds removed, diced
- 1 small cucumber, diced
- 1
- /2 red bell pepper, diced
- 3 tablespoons fresh cilantro, chopped
- 3 tablespoons Fustini's Persian Lime olive oil
- 3 tablespoons Fustini's Mango balsamic
- juice of 1 lime
Ingredients
Pineapple Mango Salsa
Directions
- Mix spices together with salt, pepper and rub into the tuna steaks. Heat olive oil until it becomes shiny. Sear tuna steaks for about 2-3 minutes per side until medium-rare (about 125 degrees internal temperature). Serve with Pineapple Mango Salsa.
- Mix all ingredients together and set aside. May also be prepared several hours ahead, refrigerate and bring to room temperature before serving.