Bone Suckin' Yaki Ahi Tuna with Mango Salsa
Tuna Steaks, Sashimi Grade, 4
Olive Oil, 1 Tbsp
Bone Suckin' Yaki, 1/2 cup
Cilantro, 2 Tbsp freshly chopped
Garlic, 1 clove, minced
Jalapeno, 1/2 teaspoon diced fresh
Lime, 1, juice
Mango Salsa Ingredients:
Mangos, ripe, 3, small chunks
Roasted Red Peppers, 2 Tbsp chopped
Garlic, small, 1 clove, minced
Jalapeno, 1 fresh, diced
Lime, 2, juice
Sea Salt and Pepper, to taste
Combine the Mango Salsa ingredients and set aside. In a small bowl whisk together the above marinade ingredients.
Gently pierce tuna steaks with a fork on both sides and place in Ziplock bag. Pour Marinade over tuna and place in the refrigerator for 15 mins. Add 1 Tbsp olive oil to a sauté pan and pre-heat over Medium.
Remove tuna from ziplock bag place in pre-heated sauté pan. Cook 30 seconds – 1 minute on each side depending on how you like your tuna prepared. Rare tuna will only need 30 seconds on each side. While searing the tuna add remaining marinade to pan. Remove and slice 1/4 inch thick. Serve with Mango Salsa.