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A fresh, healthy entree with fabulous salsa.

Seared Tuna with Mango and Black Bean Salsa

2 mangos, peeled and diced*
4 tomatillos, husked and diced
1/2 small minced peeled red onion
1/2 cup chopped fresh cilantro
1/2 cup canned black beans, rinsed and drained
1/4 cup lemon juice
1/4 cup orange juice
1/4 cup lime juice
1 jalapeño, seeded and minced**
1/2 teaspoon salt, divided use
1/4 teaspoon ground black pepper
2 (6-ounce) tuna steaks
1 tablespoon olive oil
1 tablespoon crushed black peppercorns
1 teaspoon crushed dried basil

1. For the Black Bean Salsa: In a bowl combine mangos, red onion, cilantro, jalapeño, tomatillos, lemon juice, orange juice, lime juice, black bean, crab, half the salt and pepper; set aside.
2. Rub tuna steaks with olive oil.
3. In a small bowl combine crushed peppercorns, basil, and remaining 1/4 teaspoon salt. Press onto the tuna, coating well.
4. Heat a heavy-bottomed skillet over medium-high heat. When very hot, sear tuna on each side until desired doneness is reached, about 2 minutes per side of a 1-inch thick steak for medium-rare. Serve with Black Bean Salsa and tortilla chips.
   

Makes 2 servings.

*To Peel a Mango: Stand the mango on end and slice down along the sides of the large flat pit with a boning knife or other long, flexible knife, curving around the pit as you slice. You will end up with three sections: two larger, rounded sections and a flat center section. Score the fruit in each rounded section lengthwise into slices, then crosswise into chunks, if desired. Holding a rounded section by its edges, push at the curved bottom to turn the rind inside out. The slices or chunks can then be cut away from the rind. Trim away rind from the flat center section and separate as much fruit as possible from the pit. Always cut away from yourself and be careful - mango is very slippery.

**Working with jalapeños or other chiles: Capsaicin is the ingredient in chiles that causes the burning sensation associated with fresh peppers. It's a good idea to use rubber gloves when handling fresh chiles. (Disposable surgical gloves, available at most drugstores, work best for this.) If you choose not to use gloves, be extremely careful not to touch any part of your body, especially your eyes. After you've finished handling the chiles, wash your knife and cutting board with hot soapy water to ensure that there is no carry-over to other foods that may come in contact with the peppers.