Seared Ahi Tuna with Mango Avocado Salsa

Serves 2

From Ronny Joseph of Primal Gourmet

This mango and avocado salsa is bursting with sweet, spicy, and citrusy flavors and is hearty enough to be eaten as a salad. When paired with a delicious source of lean protein, like seared ahi tuna, it makes for the perfect warm-weather lunch. The best part is you can have everything ready in 20 minutes or less.

Prep: 15 minutes

Cook: 5 minutes

Total: 20 minutes

• FOR THE SALSA
• 1 mango, pitted, peeled, and diced
• 1 medium tomato, seeded and diced
• 2 green onions, minced
• 1 avocado, halved, pitted, peeled, and diced
• ¼ cup roughly chopped fresh cilantro
• ½ jalapeño, seeded and minced
• Juice of 1 lime
• ⅛ teaspoon salt
• ⅛ teaspoon black pepper

• FOR THE TUNA
• 2 ahi tuna steaks (4 to 6 ounces each), about 1 inch thick (see Tip below)
• Avocado oil
• 1 teaspoon black sesame seeds
• 1 teaspoon white sesame seeds
• ¼ teaspoon salt
• ¼ teaspoon black pepper

MAKE THE SALSA: In a medium bowl, combine all the salsa ingredients and toss to mix.

MAKE THE TUNA: Brush both sides of the tuna with a small amount of avocado oil. Season both sides with the sesame seeds, salt, and black pepper.

Heat a large ceramic nonstick skillet or cast-iron skillet over medium-high heat. Add the tuna and sear for 2 minutes on one side. Turn the tuna over and sear the other side for 2 minutes, until browned and crusty on the outside and rare inside. Serve the salsa with the tuna steaks.

TIP The ahi tuna steaks in this recipe are seared, meaning scorched with intense heat, creating a delicious crust with rare cooked interior. Because it is served rare, be sure to use sushi-grade or other high-quality tuna.