Ripe, sweet mangos are at the height of their season. They make a great accompaniment for pan-seared fresh tuna. Simply saute the tuna and top it with this mango salsa for a quick summer meal.
It takes a few minutes to cut a mango into cubes. Here's an easy method. Stand the mango on the thick end and cut it in half on each side sliding the knife down the side of the stone. Run a large spoon around the edge of the flesh and scoop it out. Cut the pulp into \-inch pieces. Do this over a bowl to catch the juices.
The mango salsa recipe adds flavor and color to the meal but, if you're in a hurry, use \ cup bought mango chutney instead.
Fred Tasker's wine suggestion: Tuna is a fish-with-red-wine dish. Maybe a soft, sweet Australian shiraz.
Helpful Hints:
Add another jalapeno pepper if you like your salsa hot.
A quick way to defrost frozen peas is to place them in a colander and run hot tap water over them
Countdown:
_ Make mango salsa.
_ Prepare other ingredients.
_ Make rice.
_ Saute tuna.
Shopping List:
Here are the ingredients you'll need for tonight's Dinner in Minutes.
To buy: 1 ripe mango, 1 lime, 1 small bottle honey, 1 small bunch cilantro, 1 jalapeno pepper, } pound tuna steak, 1 package microwave brown rice and 1 package frozen peas.
Staples: Canola oil, reduced-fat vinaigrette dressing, salt and black peppercorns.
