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Ingredients
- 2 x mangos ripe
- 6 Tbsp. minced fresh cilantro
- plus whole leaves for garnish
- 24 ounce tuna steaks
- cut into equal sized portions
Directions
- 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 pcs, and put it in a small bowl. Add in the minced cilantro and a healthy pinch of salt and mix well.
- Refrigeratefor 30 min.
- Lightly press 1/2 tsp. 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 till 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 create a circle around the relish. Garnish with fresh cilantro leaves.
- Serves 4. 292 CALORIES, 9g fat (27% cff)
- good morning america
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 290g | |
| Calories 187 | |
| Calories from Fat 7 | 4% |
| Total Fat 0.8g | 1% |
| Saturated Fat 0.2g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 8mg | 0% |
| Potassium 472mg | 13% |
| Total Carbs 48.75g | 13% |
| Dietary Fiber 5.3g | 18% |
| Sugars 42.32g | 28% |
| Protein 1.57g | 3% |
