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Categories:Viewed: 77 - Published at: 8 years ago
Ingredients
- 16 ounces mango slices, drained
- 2 tablespoons white wine vinegar
- 4 tablespoons olive oil
- 1 red onion peeled and finely diced
- 1 mango fresh, peeled and diced
- 1 yellow peppers each red and, deseeded and chopped
- 1 tablespoon lemon juice
- 4 tuna steaks 5 oz each
- 1/4 pound arugula
- pink peppercorns for sprinkling
Method
- To make the sauce, place the canned mango, vinegar and 2 tbsp oil in a blender and puree. Stir in the onion and fresh mango. Season with salt and black pepper.
- Heat 1 tbsp oil in a frying pan and fry the peppers over high heat until softened. Remove from the pan. Drizzle the lemon juice over the tuna and season with salt. Heat 1 tbsp oil in the pan and fry the tuna for 2-3 mins on each side. Arrange the arugula and peppers on plates and top with the tuna. Drizzle with the mango sauce and sprinkle with pink peppercorns.
