I’m a huge fan of southwestern foods: ripe, creamy avocados, sweet fruits like mango, pineapple and papaya, mouthwatering chile peppers, roasted corn on the cob, fresh-made salsas, meats and fish that are spice-rubbed in a mouth-tingling finish…don’t forget skinny-girl margaritas! Yum.
Skoog’s Seared Tuna with Black Bean-Mango Salsa
For the salsa:
1 cup canned black beans, rinsed & drained
1 ripe mango, peeled, pitted and diced
1/4 red onion, diced
1/2 jalapeno chile, seeded and finely diced
1/4 cup fresh lime juice (2-3 limes)
1 Tbsp olive oil
1/4 cup coarsely chopped fresh cilantro
salt & pepper, to taste
Combine all ingredients, cover and set aside.
For the tuna:
1 Tbsp Canola Oil
2 (6-oz) Tuna Steaks (approx 3/4 inch thick)
Salt & pepper, to taste
Heat canola oil in a large saute pan over high heat until almost smoking. Season each tuna steak with salt & pepper and cook for 2 minutes, or until golden brown. Flip and continue cooking for 1-2 minutes for rare to medium-rare. Tuna will be red in the center.
Top tuna with black bean-mango salsa and serve with sliced avocado and chicken-broth brown rice. DELISH!