Chef Justin sears a beautiful piece of Florida, sushi grade yellow fin tuna and pairs it with a fresh mango salsa that you have to try.

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INGREDIENTS

Yield 4 Servings
Ingredients

1 pound sushi grade yellow fin tuna loin
1 tablespoon blackened seasoning blend
1 ripe, Fresh Florida avocado, seeded, peeled and cut in ½- inch dice
1 ripe Florida mango cut in ½- inch dice
1/4 cup sweet red peppers, diced
1/4 cup yellow peppers, diced
1 tablespoon fresh jalapeño, diced fine
2 tablespoons fresh cilantro, chopped
1 lime, juiced
Sea salt and fresh ground pepper to taste


PREPARATION

Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Season all sides of the tuna loin with the blackened seasoning. Sear tuna in the hot oil until browned but still pink in the center, about 15 to 20 seconds on each side. Remove seared tuna from the pan and set on a paper towel to rest.

In a medium sized mixing bowl, combine avocado, mango, diced peppers, jalapeno, cilantro and lime juice. Stir to combine, taste and adjust seasoning with salt and pepper.

To make guava syrup, reduce 2 cups of guava nectar over medium heat by half or until it coats the back of a spoon.

To serve tuna, place an even amount of salsa on each serving plate. Using a very sharp knife, slice seared tuna thinly across the grain. Arrange the sliced tuna around the salsa, and drizzle the guava syrup as garnish.


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