Pan Seared Tuna with Mango Salsa

Today we dive into a splashy summer fish dish, pan seared tuna with a mango salsa!  Knowing some of you guys, this will be the first time you've seen tuna in a form other than canned.  Not only is it good, but it also sounds impressive to a date.  Unfortunately the only person around to swoon when I made this was John O, so the previous statement can not be confirmed.

I totally caught this myself..

First, start off with some nice steaks of fresh tuna.  Ideally, try to go to a fresh fish market or Fairway and not that sketchy bodega that catches fish off of a pier in the Hudson River.  It's will be raw in the center so this is not something to skimp on and ruin the flavor.  

You want to rub them down with some olive oil, lime juice, garlic, and season liberally with salt and pepper.  Let them sit in the fridge for 3+ hours so they soak in the flavors.

I hope these guys aren't related to Nemo.

Now that you have waited an eternity, you can start the salsa!  Saute minced onion in olive oil for about 10 min or until translucent (You can also add ginger here if you're into that sort of thing).  Then add diced bell peppers, garlic and cook another few minutes.  Subsequently, add a crap load of mangoes and lower the heat.  Everyone loves those things, so two ripe mangoes should do.

You could totally eat this by itself

Add some minced jalapenos, a spoonful of brown sugar, salt and pepper, green onions, and some paprika.  You can get all sorts of crazy with this part and add cayenne, habaneros, special sauce, or what ever floats your boat!  Have fun with it. Let it cook for 5-10 min.  Take it off the heat and add cilantro.  Apparently some people don't like cilantro, which is just crazy, so feel free to add to some mint instead.  You can serve warm, cold, room temp, whatever is your prerogative.

Now for the fun part, searing the tuna!  Heat a saute pan over high heat unit it is very hot!!  Once the pan is hot as hell, drizzle on some olive oil and throw on the tuna steaks for 2-3 minutes per side, or until the outside is browned, but the inside is very rare!  Lay it over a bed of mango salsa and garnish as you wish!  (WARNING:  Keep windows open and about 5 fans going.  Olive oil has a low smoke point and it will fill your entire tiny Manhattan apartment in a plume of smoke in a matter of minutes.  We totally didn't do this.)

John O slapped me when I tried to make him
stop eating so I could take a pic of his food

Woohoo, tuna! Pair it with a nice white wine or a summer ale.  Hopefully you enjoyed it and will tell all your friends about our blog.  Next time we finally do a veggie friendly dish! Margherita pizza!  We also did a normal pizza topped with capicola so don't worry, we haven't converted to the dark side.

Adios!

What's the difference between a piano and a fish?

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You can't tuna fish!

Badum-csh!