This is a fantastic dish if you have little time, and the taste is wonderful. The topping contains mango, cucumber and avocado. Some may want to call it “tropical”, and these are everyday ingredients here in Mexico.
1- Start by sprinkling the fresh tuna filet with black pepper. Be generous. Let it stand for about 15 minutes while you prepare the topping.
2- For the topping, mix in a bowl: mango, cucumber, avocado, red onions (sliced), grated fresh ginger root, fresh mint, lemon juice and olive oil. Mix well. Set aside.
3- In a pan, place a little bit of olive oil and cook the tuna turning it over just once. I like to take it out of the pan mid-way and cut it in slices than return the slices to the pan. Make sure the inside remains almost raw so that the fish stays tender and juicy.
To serve: simply top the fish with the mango mix and place a little more on the side. I served it with plain Jasmine rice. Enjoy!