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Blackened Tuna Steaks with Mango Salsa

Reviewed: May 30, 2012
Make the salsa a few hours ahead of serving time, if possible, so that the salsa flavors meld. Next time i make this, the cooking time for the fish will be reduced to only a minute or so, with the skillet nice and hot, that will be plenty of time to sear, without cooking, the fish. I served with fried plantain and had a cool, delicious, satisfying meal. Perfect for warm summer evening, wine, and good company.
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