Spicy Pan Seared Tuna and Fresh Mango Salsa!

Ingredients:

1 tablespoon ground cumin
2 teaspoons dried oregano
1 ½ teaspoons salt
1 teaspoon coarsely ground black pepper
1 teaspoon chili powder
1 teaspoon ground coriander (optional)
½ teaspoon cayenne pepper
½ teaspoon garlic powder
½ teaspoon ground ginger
2 tablespoons olive oil
4 tuna steaks (6 ounces each), cut about 1 inch thick

Directions:

In a small bowl, stir together the 1 tablespoon ground cumin, 2 teaspoons oregano, 1 1/2 teaspoons salt, 1 teaspoon each of coarsely ground pepper, chili powder, and ground coriander, if using, and 1/2 teaspoon each of cayenne pepper, garlic powder, and ground ginger. Add the 2 tablespoons olive oil and combine thoroughly. Spread the spice rub on both sides of the 4 tuna steaks. Set steaks on a plate until ready to cook. Place a large heavy skillet over high heat until very hot (until a drop of water bounces off surface.) Add tuna steaks to skillet. (There will be considerable smoke from the pan.) Sear about 2 minutes, or until tuna can be turned without sticking. Turn and cook on second side 2 minutes--the tuna will be rare. Or, cook to desired doneness, but do not overcook or the tuna will become dry. To serve, place a serving of tuna and top with fresh Mango Salsa.

Fresh Mango Salsa

Ingredients:

2 ripe mangoes
1 small red onion
1 small jalapeno pepper
3 tablespoons chopped fresh cilantro
1 red pepper or green bell pepper
3 medium limes

Directions:

Peel the 2 mangoes and cut each into 1-inch pieces. Chop enough red onion to measure ½ cup. Seed and mince the 1 jalapeno pepper. Chop enough cilantro to measure 3 tablespoons. Coarsely chop the 1 bell pepper. Squeeze enough lime juice to measure 1/4 cup. In a bowl, combine the mangoes, red onion, jalapeno, cilantro, and bell pepper. Sprinkle the lime juice over the mixture and toss to combine. Place bowl on table

So healthy and VERY fresh. Great Summer dish also!

(Sorry I forgot to take a picture!)