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Recipe by Chayie Schlisselfeld

Seared Tuna Steak with Mango Salsa

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Seared Tuna Steak with Mango Salsa
Parve Parve
Easy Easy
2 Servings
Allergens

No Allergens specified

20 Minutes
Diets
- Paleo - Pescatarian - Gluten Free - No Refined Sugar

After all the heavy Yom Tov meals, tuna steak is a refreshing change to enjoy on Chol Hamoed. The mango salsa is easy, refreshing, and delicious.

Ingredients

Tuna

Mango Salsa

  • 1 mango, diced

  • 1 avocado, diced

  • 1/2 red onion, diced

  • 1/2 lime

  • 2 tablespoons orange juice

Directions

Prepare the Tuna Steak

1.

Mix salt and pepper on a flat plate.

2.

Dip the sides of the tuna steak into the mixture (not the top and bottom surfaces that will touch the frying pan).

3.

Heat olive oil in a large frying pan.

4.

Place tuna steak in hot pan and cook for two to three minutes per side.

Prepare the Mango Salsa

1.

Combine mango, avocado, and red onion.

2.

Squeeze lime on top and pour in the orange juice. Serve on top of tuna steak.

Tips:

Prepare the mango salsa in the morning before you leave on your Chol Hamoed outing. You can also coat your fish and cook fresh in minutes.

Variation:

This tuna is great cold. Dice up any leftover steaks and mix it in with the mango salsa to take along with you on the following day’s Chol Hamoed trip.  The acid from the salsa will cook the fish totally through – but it will still be delicious.
Seared Tuna Steak with Mango Salsa

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