| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Gma2 |
1 |
servings |
INGREDIENTS
| 2 |
|
Ripe mangoes |
| 6 |
tb |
Chopped fresh cilantro; plus whole leaves |
|
|
; for garnish |
| 4 |
|
Fresh tuna steaks; 6 ounces each |
INSTRUCTIONS
About 1 hour before serving, peel the mangoes with a sharp knife. Cut
the flesh away from the pit, dice it into 1/4-inch pieces, and put it
in a small bowl. Add the chopped cilantro and a pinch of salt and mix
well. Chill for 30 minutes.
Lightly press 1/2 teaspoon butcher - grind black pepper into one side
of each tuna steak. Sprinkle lightly with salt. Place the fish,
pepper side down, in a large non-stick skillet. Cook on both sides
over medium - high heat until the fish is seared on the outside but
still pink in the center. Cut the tuna on the bias with a sharp knife
into 1/2 inch slices.
Mound mango relish in the center of each plate. Arrange the tuna
slices, overlapping to form a circle around the relish. Garnish with
fresh cilantro leaves.
Serves 4
Copyright (c) 1996, "1-2-3 Recipes" by Rozanne Gold, Viking Press 1996
Converted by MC_Buster.
Recipe by: Good Morning America
Converted by MM_Buster v2.0l.
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