• Cooking Time: 40 min.
• Servings: 2
• 2 Tablespoons good olive oil, plus extra for searing
• 1 1/2 cups diced yellow onions (2 onions)
• 2 teaspoons peeled, minced fresh ginger
• 1 1/2 teaspoons minced garlic
• 2 ripe mangos, peeled, seeded and small diced
• 1/3 cup freshly squeezed orange juice
• 2 teapoons light brown sugar
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 to 2 teaspoons minced fresh jalapeno pepper to taste (1 pepper) *I leave this out.
• 2 teaspoons minced fresh mint leaves
• 2 tuna steaks

1. Saute the olive oil, and ginger in a large saute pan over medium-low heat for 10 minutes or until the onions are translucent. Add the garlic and cook for 1 more minute. Add the mangos, reduce the heat to low and cook for 10 more minutes. Add the orange juice, brown sugar, salt, black pepper, and jalapeno; cook for 10 more minutes, until orange juice is reduced, stirring occasionally. Remove from the heat and add the mint. Serve warm at room temperature, or chilled.
2. Heat a saute pan over high heat for 5 minutes until very hot. Season the tuna liberally with salt and pepper. When the pan is very hot, add a drizzle fo olive oil and then the tuna steaks. Sear for 2 to 3 minutes on each side, or until the outside is browned, but the inside is very rare.
3. Serve the tuna on top of the mago salsa and enjoy!
4. **for those that lives in So.CA. I go to Gelson's to buy the fresh tuna. You may also try Whole Foods Market.

Here is another Barefoot Contessa recipe that is sure to please your loved ones.