Description
A light and healthy yet wonderfully flavorful meal, perfect for Lent or any time. Great with the warmer weather in our sights.
Ingredients
- FOR THE SALSA:
- 1 cup Diced Fresh Mango
- ¼ cups Diced Pepper, Preferably Green Or Red
- ½ cups Diced Fresh Orange (We Used Tangelo)
- ¼ Lime, Juiced
- 1 dash Salt
- 1 dash Sugar
- 1 teaspoon Chopped Garlic
- 1 dash Soy Sauce
- ¼ cups Chopped Cilantro
- FOR THE TUNA:
- 2 Tuna Steaks (We Use Ahi Tuna)
- 1 Tablespoon Olive Oil, Or As Needed
- Fresh Cilantro, To Serve
Preparation
For the salsa:
In a mixing bowl, place diced mango, diced pepper and orange. Combine well. Squeeze lime juice into mixture. Add salt, sugar, garlic, soy sauce and chopped cilantro. Cover and refrigerate while preparing tuna.
For the tuna:
Coat tuna lightly with olive oil. Grill or pan fry tuna over medium heat for 3–4 minutes. Turn tuna over and continue to grill another 3–4 minutes for a medium tuna steak.
To serve, place tuna over a bed of cilantro and top with salsa. Enjoy.
