Yellowfin Tuna with Spicy Mango Salsa
4 fillets of yellowfin tuna
1 teaspoon of fennel seeds
1 teaspoon of coriander seeds
1 teaspoon whole mixed peppercorns
ground black pepper
FOR THE SPICY MANGO SALSA (3 CUP)
3 large ripe mangos, peeled and cut into ¼ inch dice
1 medium red onion, peeled and cut into small dice
1 jalapeno, stemmed, seeds removed, and minced
1 ½ teaspoon minced ginger
1 tablespoon Sriracha hot chili sauce, or sambal, or hot pepper sauce
¼ cup lemon juice
salt and pepper to taste
In a large ceramic bowl combine the mangoes, onions, jalapeno, ginger, Sriracha, and lemon juice, and blend well. Season with salt and pepper. Use or refrigerate.
In a mortar crush together the fennel seeds, coriander seeds, mixed peppercorn, sea salt, and regular pepper until all seeds are crushed.
Place the rub on a plate and add the yellowfin tuna and coat them well on both sides.
Meanwhile, heat to high heat a non-stick skillet. Once the skillet is hot, rub some olive oil over the yellowfin tuna and place the oiled side down into the pan. Sear on high 1 ½ to 2 minutes per side.
Remove from the skillet when done, they should be pink in the middle, sprinkle more olive oil over it, and gentle squeeze lemon over each tuna.
Spread some of the spicy mango salsa in the middle of the plate and place the yellowfin tuna over it.