intomybrain

Here’s a recipe from a few weeks ago. Try it out!

Black Bean Mango Salsa
Serves 4
It’s also great with chicken or with a salad.
INGREDIENTS
* 1 cup cooked or canned black beans, drained
* 1 medium mango, peeled and coarsely chopped (about 1 cup)
* 1/2 cup finely chopped white onion
* 1 jalapeno, stemmed, seeded and finely diced
* 1 teaspoon dried cilantro
* 1/2 cup fresh lime juice
* 1/4 cup olive oil
* Salt and freshly ground white pepper, to taste

DIRECTIONS
Combine all ingredients in an appropriately sized bowl. You can make it up to a day ahead of time and refrigerate it. Bring to room temperature about an 1 hour before serving.

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Seared Tuna
Serves 2
INGREDIENTS
* 2 tablespoons olive oil
* Salt and freshly ground pepper, to taste
* Two 1/4-inch thick tuna steaks (6 ounces each)

DIRECTIONS
In a large saute pan over high heat, heat the oil until it begins to smoke. Season each steak with salt and pepper and cook for 30 seconds or until brown and crisp. Turn the tuna over, and cook for 10 seconds more or until done to your liking. If you wish, cut the seared tuna into 1 1/2″ squares just before serving, or leave whole.

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Tostadas:
INGREDIENTS
2 cups peanut oil
4 flour tortillas, cut into 6-inch diameter rounds

DIRECTIONS
In a medium skillet over high heat, heat the peanut oil to 375 degrees F or until an edge of a tortilla sizzles when it is immersed. Fry the tortilla until crisp, about 1 1/2 minutes on each side. Drain on paper towels and set aside.

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Place the Tostadas on a plate. On top of that place a few spoonfuls of a Salsa Verde (recipe to follow). Then place the Seared Tuna, followed by the Black Bean Mango Salsa.