One of the ways in which I’m attempting to eat healthier on days that I’m not researching posts for Eating Brooklyn is to cook and eat more fish.  I love fish!  I love it all ways!  Steamed or boiled shell-fish.  Grilled whole fish.  Fried, baked, seared, raw, etc.  Usually when we buy fish we pick up some tilapia or shrimp from Fish Tales on Court Street.  They carry the freshest selections in town.  Over the winter I even made a halibut stew.  The wife is very picky when it comes to fish.  But yesterday I challenged her to try something different.  I found a recipe for seared, crusted tuna over mango salsa courtesy of Ina Garten, aka. The Barefoot Contessa.  The recipe had simple enough ingredients, and was easy to follow. 

At lunch time, yesterday I picked up all the ingredients I needed for the mango salsa, plus two tuna steaks from Fish Tales.  I also picked up some green beans for some extra vegetable nutrition.  I made the salsa before heading to the gym.  Cooking the tuna and beans upon return took all of ten minutes.  The recipe is as follows:


2 tablespoons good olive oil, plus extra for searing
1 1/2 cups diced yellow onion (2 onions)
2 teaspoons peeled, minced fresh ginger
1 1/2 teaspoons minced garlic
2 ripe mangos, peeled, seeded, and small diced
1/3 cup freshly squeezed orange juice
2 teaspoons light brown sugar
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 to 2 teaspoons minced fresh jalapeno pepper, to taste (1 pepper)
2 teaspoons minced fresh mint leaves
2 tuna steaks


Saute the olive oil, onions, and ginger in a large saute pan over medium-low heat for 10 minutes, or until the onions are translucent. Add the garlic and cook for 1 more minute. Add the mangos, reduce the heat to low and cook for 10 more minutes. Add the orange juice, brown sugar, salt, black pepper, and jalapeno; cook for 10 more minutes, until orange juice is reduced, stirring occasionally. Remove from the heat and add the mint. Serve warm, at room temperature, or chilled. – I served it chilled.

Heat a saute pan over high heat for 5 minutes until very hot. Season the tuna liberally with salt and pepper. When the pan is very hot, add a drizzle of olive oil and then the tuna steaks. Sear for 2 to 3 minutes on each side, or until the outside is browned, but the inside is very rare.

Serve the tuna on top of the mango salsa.

For the green beans, I got fresh French cut green beans, and sautéed them with kosher salt, pepper, & garlic with a drizzle of olive oil.  The experiment was a success.  The dish was delicious, and even the wife enjoyed it.