Something fresh because summer is approaching!
2 tablespoons olive oil 2 tablespoons lime juice
2 cloves garlic, minced 4 tuna steaks
1 fresh mango, chopped 1/4 cup finely chopped red bell pepper
1/2 Spanish onion, finely chopped 1 green onion, chopped
2 tablespoons chopped fresh cilantro 1 jalapeno pepper, seeded and minced
2 tablespoons lime juice 1 1/2 teaspoons olive oil
2 tablespoons paprika 1 tablespoon cayenne pepper
1 tablespoon onion powder 2 teaspoons salt
1 teaspoon ground black pepper 1 teaspoon dried thyme
1 teaspoon dried basil 1 teaspoon dried oregano
1 tablespoon garlic powder 4 tablespoons olive oil
Whisk together the olive oil, lime juice, and garlic in a bowl. Rub the tuna steaks with the mixture. Place the steaks in a sealable container and chill in refrigerator 3 hours. Combine the mango, bell pepper, Spanish onion, green onion, cilantro, and jalapeno pepper in a bowl; stir. Add the lime juice and 1 1/2 teaspoons olive oil and toss to combine. Chill in refrigerator 1 hour. Stir together the paprika, cayenne pepper, onion powder, salt, pepper, thyme, basil, oregano, and garlic powder in a bowl. Remove the tuna steaks from the refrigerator and gently rinse with water and then dip each side of each steak in the spice mixture to coat. Heat 2 tablespoons olive oil in a large skillet over medium heat. Gently lay the tuna steaks into the hot oil. Cook the tuna on one side for 3 minutes; remove to a plate. Pour the remaining 2 tablespoons olive oil into the skillet and let it get hot. Lay the tuna with the uncooked side down into the skillet and cook another 3 minutes; remove from heat immediately. Spoon about 1/2 cup of the mango salsa onto each of 4 plates. Lay the tuna steaks atop the salsa and serve immediately.