Instructions: About 1 hour before serving, peel the mangoes with a sharp knife. Cut the flesh away from the pit, dice it into 1/4-inch pieces, and put it in a small bowl. Add the chopped cilantro and a pinch of salt and mix well.

Chill for 30 minutes.

Lightly press 1/2 teaspoon butcher - grind black pepper into one side of each tuna steak. Sprinkle lightly with salt. Place the fish, pepper side down, in a large non-stick skillet. Cook on both sides over medium - high heat until the fish is seared on the outside but still pink in the center.

Cut the tuna on the bias with a sharp knife into 1/2 inch slices.

Mound mango relish in the center of each plate. Arrange the tuna slices, overlapping to form a circle around the relish. Garnish with fresh cilantro leaves.

Serves 4. 292 CALORIES, 9g fat (27% cff)

good morning america

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