> See this recipe on-air on 01/20/2003 at 5:30 PM ET.
Copyright 2001 Barefoot Contessa Parties!, All rights reserved
2 tablespoons good olive oil, plus extra for searing
1 1/2 cups diced yellow onion (2 onions)
2 teaspoons peeled, minced fresh ginger
1 1/2 teaspoons minced garlic
2 ripe mangos, peeled, seeded, and small diced
1/3 cup freshly squeezed orange juice
2 teaspoons light brown sugar
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 to 2 teaspoons minced fresh jalapeno pepper, to taste (1 pepper)
2 teaspoons minced fresh mint leaves
2 tuna steaks
the olive oil, onions, and ginger in a large saute pan over medium-low heat
for 10 minutes, or until the onions are translucent. Add the garlic and cook
for 1 more minute. Add the mangos, reduce the heat to low and cook for 10
more minutes. Add the orange juice, brown sugar, salt, black pepper, and
jalapeno; cook for 10 more minutes, until orange juice is reduced, stirring
occasionally. Remove from the heat and add the mint. Serve warm, at room
temperature, or chilled.
Heat a saute pan over high heat for 5 minutes until very hot. Season
the tuna liberally with salt and pepper. When the pan is very hot, add a
drizzle of olive oil and then the tuna steaks. Sear for 2 to 3 minutes on
each side, or until the outside is browned, but the inside is very rare.
Serve the tuna on top of the mango salsa.
Yield: 2 servings
Prep Time: 20 minutes
Cook Time: 40 minutes