Ingredients

• 1  mango, seeded, peeled, and chopped
• 1/2  cup chopped peeled jicama
• 1/4  cup finely chopped red onion
• 1/4  cup snipped fresh mint
• 1/2  to 1 teaspoon finely chopped canned chipotle pepper in adobo sauce
• 1  tablespoon olive oil
• 1  tablespoon honey
• 4  6-ounce fresh or frozen tuna steaks, cut 1 inch thick
• 1  tablespoon olive oil

Directions

1. For salsa, in a medium bowl stir together mango, jicama, onion, mint, and chipotle pepper. Drizzle with 1 tablespoon oil and the honey; stir to combine. Cover and chill for 2 to 24 hours.

2. Thaw fish, if frozen. Rinse fish; pat dry with paper towels. In a large skillet cook fish in 1 tablespoon hot oil over medium-high heat for 4 to 6 mintues per side or until fish begins to flake when tested with a fork (tuna can be slightly pink in the center). Serve fish with salsa.

3. Makes 4 steaks