Recipe - 1-2-3 Pepper-Seared Tuna

2 Ripe mangoes
6 tablespoon Chopped fresh cilantro; plus
whole leaves
; for garnish
4 Fresh tuna steaks; 6 ounces
each

About 1 hour before serving, peel the mangoes with a sharp knife. Cut
the flesh away from the pit, dice it into 1/4inch 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 One half 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 nonstick 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 One half 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, "123 Recipes" by Rozanne Gold, Viking Press 1996

Converted by MC_Buster.

Recipe by: Good Morning America

Converted by MM_Buster v2.0l.