| 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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