Castella Imports

Seared Tuna with Mango Salsa


2 Tbsp. Aegean Extra Virgin Olive Oil, plus extra for searing
1 ½ Cup Diced Yellow Onion (2 onions)
2 Tsp. Peeled, Minced Fresh Ginger
1 ½ Tsp. Castella Minced Garlic in Oil or Water
2 Ripe Mangos, peeled, seeded, cut small and diced
⅓ Cup Freshly Squeezed Orange Juice
2 Tsp. Light Brown Sugar
1 Tsp. Kosher Salt
½ Tsp. Castella Ground Black Pepper
1 to Tsp. Minced Castella Jalapeno Peppers
2 Tsp. Minced Fresh Mint Leaves
2 Tuna Steaks


  1. Saute the Castella Pure Olive Oil with onions, and ginger in a large saute pan over medium-low heat for 10 minutes, or until the onions are translucent. Add the Castella Minced Garlic and cook for 1 minute more and then add the mangos. Reduce the heat to low and cook for 10 more minutes.
  2. Add the orange juice, brown sugar, salt, black pepper, and Carmelita jalapeno diced peppers. Cook for 10 more minutes, until orange juice is reduced, stirring occasionally. Remove from the heat and add the fresh mint leaves. Serve warm, at room temperature, or chilled.
  3. 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 Castella Pure Olive Oil and then the tuna steaks. Sear the tuna for 2 to 3 minutes on each side, or until the outside is browned, but the inside is very rare.
  4. Serve the tuna on top of the mango salsa.

Serves 2 People

Courtesy of "Sarah's Secrets"