From the kitchen...

Seared Tuna with Mango Salsa

Taryn, Owen and I tested our culinary skills with a couple of gourmet dishes while she was in town last week. On our first attempt, we made Chicken Marsala, and although it was good, our lack of a large saute pan kind of threw our timing off. I didn't get to take any pictures, but we will definitely attempt it again in the future. On our second (very successful) attempt to be chefs, we made seared tuna with mango salsa accompanied by vegetable fried rice. With a larger saute pan and a new wok, we really did a great job.

The first thing we prepared was the mango salsa. Saute in olive oil some chopped onions and a touch of minced garlic. Once the onion becomes translucent, throw in some chopped jalapenos and mangos. Add some orange juice and sugar and let simmer. This is what you need to end up with.





Next we marinated a beautiful and fresh filet of tuna. Season with salt, pepper and olive oil. Heat your saute pan on high heat and lightly coat pan with olive oil. Cook each side of the tuna filet for about 2-3 minutes, you just want to cook it enough to sear the outside and leave the inside rare.


So now we have the lovely filet of tuna ready, and it is time to make its side dish, vegetable fried rice (post to immediately follow).