Seared tuna and mango make for a stellar summer seafood dish.

RECIPE INSTRUCTIONS
1. Make the slaw by combining the mango, fennel, jicama, red and green peppers, carrot, green onions and cilantro in a medium bowl. In a separate bowl, whisk together the olive oil, lemon juice, rice vinegar, 1 tsp sesame seeds, garlic and chili sauce. Pour over the slaw and toss to combine. Place on a serving platter.
2. Lightly coat a nonstick grill pan with cooking spray and set over high heat. Sprinkle the tuna with salt and pepper and sear for about 2 minutes per side; the center should still be raw. Remove from the heat. Slice thinly and top with the slaw.
3. Prepare glaze if desired. Combine the soy sauce, maple syrup and cornstarch in a small saucepan. Bring to a boil, reduce the heat and simmer, whisking, until the cornstarch is dis¬solved and the mixture is slightly thickened. Pour over the tuna. Garnish with 1 tsp sesame seeds before serving.

INGREDIENTS
1 lb raw ahi tuna fillets
pinch of salt and pepper
1 tsp sesame seeds
SLAW
1/2 cup thinly sliced mango
1 cup thinly sliced fennel
1 cup thinly sliced jicama
1 cup thinly sliced red bell pepper
1/2 cup thinly sliced green bell pepper
1/2 cup thinly sliced carrots
1/4 cup sliced green onions
1/4 cup chopped cilantro
1 Tbsp olive oil
2 tsp lemon juice
1 tsp rice vinegar
1 tsp toasted sesame seeds
1 tsp finely chopped garlic
1/2 tsp hot chili sauce (or finely chopped jalapeño pepper)
GLAZE (OPTIONAL)
2 Tbsp low-sodium soy sauce
2 Tbsp maple syrup
1 tsp cornstarch

NOTES
Serves 4

Prep time: 20 minutes
Cook time: 4 minutes

Make ahead: Prepare the salsa early in the day, keeping refrigerated.

Nutritional Information per Serving
Calories 246
Protein 27 g
Carbohydrates 21 g
Fiber 4.1 g
Total fat 5.8 g
Saturated fat 0.9 g
Cholesterol 53 mg
Sodium 129 mg