Ripe, sweet mangos are at the height of their season. They make a great accompaniment for pan-seared fresh tuna. Simply saute the tuna and top it with this mango salsa for a quick summer meal.

It takes a few minutes to cut a mango into cubes. Here’s an easy method. Stand the mango on the thick end and cut it in half on each side sliding the knife down the side of the stone. Run a large spoon around the edge of the flesh and scoop it out. Cut the pulp into 1/4-inch pieces. Do this over a bowl to catch the juices.


Makes 2 servings.

1 cup mango cubes

1 tablespoon lime juice


1 tablespoon honey

2 tablespoons chopped fresh cilantro

1 jalapeno pepper, seeded and chopped

Salt and freshly ground black pepper

1 teaspoon canola oil

3/4 pound fresh tuna steaks

Cut mango in half around the pit. Hold the mango with cut side up. Scoop out pulp with a large spoon. Cut into 1/4-inch pieces. Mix lime juice, honey, cilantro and jalapeno pepper together. Toss with mango. Add salt and pepper to taste.

Heat oil in a nonstick skillet over medium-high heat. Sear tuna for 2 minutes. Turn and sprinkle salt and pepper to taste on the cooked side. Sear second side 2 minutes for a half-inch thick tuna steak. For a 1-inch tuna steak, lower heat and cook 2 more minutes. Remove to two dinner plates, spoon salsa on top and serve.

Linda Gassenheimer is the author of “Delicious One-Pot Dishes.”

Only subscribers are eligible to post comments. Please subscribe or login first for digital access. Here’s why.

Use the form below to reset your password. When you've submitted your account email, we will send an email with a reset code.

filed under: