SEARED TUNA WITH MANGO SALSA
Steps:
- 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.
- 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.
MANGO SALSA
For a healthy side dish, make Ellie Krieger's fruity-spicy Mango Salsa recipe from Food Network. It's made even brighter with the help of lime.
Provided by Ellie Krieger
Categories condiment
Time 5m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Combine the mango, cucumber, jalapeno, red onion, lime juice and cilantro leaves and mix well. Season with salt and pepper, to taste.
THAI-CHOICE MANGO SALSA
Bright, light and flavourful! I haven't tried this yet but it looked too beautiful not to post. From Thai-Choice.
Provided by 5thCourse
Categories Thai
Time 10m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine liquids with seasonings.
- Pour over rest of ingredients and mix.
Nutrition Facts : Calories 72.3, Fat 0.4, SaturatedFat 0.1, Sodium 352.3, Carbohydrate 17.8, Fiber 2, Sugar 12.5, Protein 1.5
THAI GREEN MANGO SALAD
My favorite Thai dish - sweet and spicy and savory at once!
Provided by moosie
Categories World Cuisine Recipes Asian Thai
Time 30m
Yield 6
Number Of Ingredients 10
Steps:
- Mix mangoes, red onion, bell pepper, mint, cilantro, and chile pepper together in a bowl.
- Mix fish sauce and sugar together in a bowl until dissolved. Pour dressing over salad. Refrigerate at least 2 hours.
- Top with peanuts and lime juice just before serving.
Nutrition Facts : Calories 180 calories, Carbohydrate 30.1 g, Fat 6.5 g, Fiber 4.2 g, Protein 4.3 g, SaturatedFat 0.9 g, Sodium 370.8 mg, Sugar 23.4 g
THAI MANGO, CHILLI & LIME CUPS
Serve these quick, zingy vegetarian nibbles at your next party
Provided by Good Food team
Categories Starter
Time 20m
Yield Makes 32
Number Of Ingredients 7
Steps:
- Mix the mango, red chilli, red onion and a handful coriander leaves, then mix with the lime juice and sweet chilli sauce. Season.
- Divide between 32 mini croustade cups (in the supermarket bakery area) and serve within 1 hr so they'll be firm.
Nutrition Facts : Calories 19 calories, Fat 1 grams fat, Carbohydrate 3 grams carbohydrates, Sugar 2 grams sugar, Sodium 0.06 milligram of sodium
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- To prepare the tofu: Preheat oven to 400 degrees Fahrenheit and line a rimmed baking sheet with parchment paper. Drain the tofu and use your palms to gently squeeze out some of the water. Slice the tofu into thirds so you have three 1/2-inch slabs. Transfer the tofu to a plate lined with a lint-free tea towel or paper towels. Fold the towel over one tofu slab, then place the other slab on top, then repeat with the last slab. Top with more towel and place something heavy on top (like a cast iron skillet) to help press the water out of the tofu.
- While the tofu drains, make the peanut sauce: Simply whisk together all of the sauce ingredients until well blended. If the flavor seems too bold or the sauce is too thick, thin it with a tablespoon or two of water. Set aside.
- To bake the tofu: Transfer the drained tofu to a cutting board. Slice each slab into four columns and four rows. Whisk together 1 tablespoon olive oil and tamari, then drizzle it over the tofu and toss to coat. Sprinkle 1 teaspoon arrowroot starch over the tofu, then toss the tofu until the starch is evenly incorporated. Repeat with 1 more teaspoon arrowroot starch. Arrange the tofu in an even layer on the baking sheet. Bake for 30 to 35 minutes, tossing halfway, until the tofu is crisp and deeply golden.
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