Seared tuna, chorizo and mango salsa and wild rice

The title speaks for itself and I’ll keep this simple.

Wild rice

Sauteé 1 onion and 2 garlic cloves in olive oil until soft
Simmer rice for 45 minutes, drain then stir in sauteéd onion and garlic


1/2 a mango diced
1/2 a chorizo diced and sauteéd until crisp
1/2 a spanish onion
2 tablespoons of chopped italian parsley

Mix ingredients together and let stand for an hour or more


4 tablespoons sesame seeds
2 tuna steaks at room temp

Coat tuna steaks with sesame seeds and fry in olive oil for approximately 1.00 – 1.30 minutes each side.





2 Comments Add yours

  1. PTR says:

    You eat a fair bit of wild rice. Have you always liked it? Or is the “I-know-it’s-good-for-me” factor playing a role here? I just can’t get past the chewiness! I feel so weak.

    1. idevour says:

      hehe… long story but some random people who pulled up and cooked a gourmet breakfast of fish salad, wild rice and mango salsa next to where we were illegally camped near Hat Head some years ago gave us a plate of their food and I fell in love with it. I love the texture.

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