Ingredients:
- 4 oz fresh, raw yellowfin tuna
- 1 tbsp grapeseed oil
- 1½ tbsp fresh lime juice
- ½ tbsp dried marjoram
- ¼ tsp chili powder
- ¼ tsp garlic powder
- ½ tsp paprika
- 1 dash salt
- ½ fresh mango
- 1 tbsp fresh cilantro leaves, diced
- ¼ medium red bell pepper, diced
- ½ tbsp fresh shallots, chopped
- ½ tbsp fresh chives, chopped
- ¼ fresh jalapeño pepper, finely diced
- 1 dash black pepper
- ½ head raw endive
Preparation (Serves 1):
- Mix grapeseed oil, ½ tbsp lime juice, marjoram, 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 1 tbsp lime juice and cilantro in a medium bowl.
- Stir in mango, bell pepper, 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.
