Seared Tuna with Mango Salsa and Glazed Parsnips and Carrots

I'm sorry I haven't updated this in a few days. I finally drug myself to the doctor agter a few days of feeling pretty terrible, so now that I'm feeling better, I'm finally updating! My husband had duty on Monday, so I didn't cook, but on Tuesday I made a couple of tuna steaks with a mango and jicima salsa and glazed parsnips and carrots. It was very yummy!


I like my tuna rare, but if you like it cooked a little more, then add another minute or two on each side. Please don't cook it well done. Tuna gets very dry and rather tasteless when cooked all the way through, so make sure you leave some pink.

If you feel you must have the tuna and salsa on your table, here is what you should do;
This recipe takes about 30 minutes to prep and cook, and 2 hours to chill the salsa.

1 mango, peeled, seeded, and chopped
1/2 cup chopped peeled jicama (depending on size, it will be 1/4 to 1/2 of one)
1/2 red onion, finely chopped (about 1/4 cup)
1/4 cup snipped fresh mint
1 teaspoon finely chopped chipotle pepper in adobo (It isn't very spicy, but if you want less heat, use 1/2 teaspoon.)
1 tablespoon extra virgin olive oil
1 tablespoon honey
4 6-ounce tuna steaks, 1 inch thick
cumin
salt
pepper
olive oil cooking spray

In a medium bowl, stir together the mango, jicima, onion, mint, and chipotle pepper. Add extra virgin olive oil and honey, stir to combine, and chill for 2 to 24 hours.

Rinse tuna and pat dry. Season with cumin, salt, and pepper. Heat a large skillet over medium-high heat and coat with cooking spray. Cook for 2 minutes on each side for rare (4 minutes for medium)and serve with salsa.

This recipe serves 4

For the glazed veggies;
This recipe takes about 20 minutes to prep and cook.

8 ounces parsnips, peeled and very thinly sliced
8 ounces carrots, peeled and very thinly sliced
3/4 cup orange juice
1/3 cup dried cherries
1/2 teaspoon grated fresh ginger
2 firm pears, sliced thick
1/3 cup pecan halves
3 tablespoons packed brown sugar
1 tablespoon butter

In a large skillet, combine parsnips, carrots, juice, cherries, and ginger. Bring to a boil, reduce heat to medium, and cook, uncovered, for 7-8 minutes or until vegetables are crisp-tender and most of the liquid has evaporated, stirring occasionally.

Stir butter and brown sugar into skillet until butter is melted, and toss in pears and pecans. Cook, uncovered, 2 to 3 minutes until vegetables are glazed. Garnish with a mint leaf.

This recipe serves 6

I hope you find this super delicious!!