This is a super quick meal that is delicious on a summer evening. You can add quite a bit of heat to the salsa as the mango instantly sooths your tongue. The tuna is served with the mango chilli salsa and a tomatoes and kale salad which adds sweetness and a nice balance to the spicy salsa.
Serves: 2
Cooking Time: 20 mins
Ingredients
- 2 tuna steaks
- 1 mango, skinned and chopped
- 1 red chilli, de-seeded and finely chopped
- 3 clove garlic, peeled and finely chopped
- Leaves of 6 mint sprigs, finely chopped
- Juice of half a lime
- 10 cherry tomatoes, halved
- 2 handfuls of kale
Method
To make the salsa, combine the mango, 1 glove of chopped garlic, the chopped mint, chilli and mint. You can make this beforehand and leave it in the fridge for an hour or two.
For the tomatoes and kale, pan fry the tomatoes with 2 cloves of chopped garlic for 5 mins and then add the kale with about 20 mls of water and cover the pan, this steams the kale.
The tuna steaks will take about 3 minutes on each side to pan fry, they should still be a little purple inside
