Seared Tuna with Wasabi-Mango Salsa

I sure have a lot of “seared” fish recipes on here, don’t I? Sheesh! But, I guess that means they’re good!! Dr. Gourmet suggests serving it with coconut rice, which is probably very good, but doesn’t fit in with our detox diet, so I made brown rice instead, and seared brussels sprouts – YUM!

• 1 mango, peeled & diced
• 1/4 red onion, diced
• 1/4 cup cilantro, chopped
• 1/4 tsp salt
• 1/2 tsp cumin
• 1/2 tsp wasabi paste
• 1/4 tsp sugar
• 2-4 tuna steaks (4 oz each, cut thick)
• 1/8 tsp salt
• ground pepper
• 1 tsp sesame oil
• 1 lime, cut into wedges

1. Mix the mango, red onion, cilantro, salt, cumin, wasabi, and sugar together in a glass or non-reactive bowl. Place in refrigerator to chill.
2. Sprinkle salt and grated pepper over both sides of the tuna.
3. Put the sesame oil in a large non-stick skillet over medium-high heat. Put the tuna steaks in the pan and allow to cook 4-5 minutes on each side (for rare steaks).
4. Serve over rice, topped with the chilled salsa and a lime wedge.