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Ingredients:
4 oz fresh, raw yellowfin tuna
½ head raw endive
½ tbsp dried marjoram
¼ tsp garlic powder
½ tsp spices, paprika
½ tbsp raw lime juice
½ raw mango
½ tbsp chopped raw chives
1 dash black pepper
¼ raw jalapeño pepper
¼ medium red bell pepper
1 tbsp grapeseed oil
1 tbsp raw coriander (cilantro) leaves
¼ tsp chili powder
1 dash salt
½ tbsp raw chopped shallots
Preparation (Serves 1):
- Mix grapeseed oil, lime juice, marjoram, cilantro, mustard powder, chili powder, garlic powder, paprika and salt in a small bowl and set aside.
- Brush each tuna steak with herb mixture, patting into fish with fingertips. Cover and refrigerate for 1 hour.
- For mango salsa, mix grapeseed oil, lime juice and cilantro in a medium bowl.
- Stir in mango, bell peppers, shallots, chives and jalapeño. Season with salt and pepper. Set aside.
- Heat skillet over medium heat. You should not need extra oil for cooking because the fish was marinated in oil. Place tuna steaks in pan and sear, about 1-2 minutes per side depending on how cooked you prefer them. Don't overcook, it should be pink on the inside. Transfer tuna to a cutting board and slice against the grain.
- Arrange the endive leaves on a platter and top with mango salsa. Place sliced tuna on the side.
Nutritional Info:
Calories 397; fat 16.2g; sodium 276mg; carbohydrates 34.8g; protein 25.6g; fiber 11.3g
