Featured · Mango balsamic · Salads · Seafood · SELECT Medium olive oil ·Aug 12, 2024

Seared Tuna with Pineapple Mango Salsa

Name: Seared Tuna with Pineapple Mango Salsa
Ingredients: 1 teaspoon ground cumin; 1 teaspoon ground coriander; salt and pepper; 4 6-ounce sushi-grade tuna steaks; Fustini's Medium SELECT olive oil; 1 cup pineapple, finely chopped; 1 ripe mango, peeled, pitted and diced; 1/2 medium red onion, finely chopped; 1 jalapeno, ribs & seeds removed, diced; 1 small cucumber, diced; 1/2 red bell pepper, diced; 3 tablespoons fresh cilantro, chopped; 3 tablespoons Fustini's Persian Lime olive oil; 3 tablespoons Fustini's Mango balsamic; juice of 1 lime

Ingredients

1 teaspoon ground cumin
1 teaspoon ground coriander
salt and pepper
4 6-ounce sushi-grade tuna steaks
Fustini's Medium SELECT olive oil

1 cup pineapple, finely chopped
1 ripe mango, peeled, pitted and diced
1/2 medium red onion, finely chopped
1 jalapeno, ribs & seeds removed, diced
1 small cucumber, diced
1/2 red bell pepper, diced
3 tablespoons fresh cilantro, chopped
3 tablespoons Fustini's Persian Lime olive oil
3 tablespoons Fustini's Mango balsamic
juice of 1 lime

Directions

Mix spices together with salt, pepper and rub into the tuna steaks. Heat olive oil until it becomes shiny. Sear tuna steaks for about 2-3 minutes per side until medium-rare (about 125 degrees internal temperature). Serve with Pineapple Mango Salsa.

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Mix all ingredients together and set aside. May also be prepared several hours ahead and refrigerated. Bring to room temperature before serving.

Seared Tuna with Pineapple Mango Salsa