This is my favorite dish. The tuna along with the salsa is simply perfection.

Yield: 4 servings

Ingredients:

Ahi tuna:

3 tablespoons soy sauce

1 tablespoon sesame oil

1 tablespoon everything-but-the-bagel seasoning

½ teaspoon salt

½ teaspoon black pepper

3 tablespoons lemon juice

1 tablespoon honey

2 tablespoons oil

2 slices sushi-grade tuna steak

Mango salsa:

2 mangoes, cubed

2 avocados, cubed

½ purple onion, diced

1 jalapeño pepper, deseeded and diced

Juice of 1 lime

2 tablespoons orange juice

Salt to taste

Black pepper to taste

Sriracha mayo:

1/3 cup mayonnaise

2 tablespoons sriracha sauce

1 tablespoon lemon juice

4 corn tortillas

Directions:

In a small bowl, combine soy sauce, sesame oil, everything-but-the-bagel seasoning, salt, pepper, lemon juice, and honey. Whisk to combine.

Place tuna steaks in a shallow dish and pour marinade over them. Cover and refrigerate for 3–6 hours (the longer the better).

In a frying pan over high heat, heat oil until very hot. Lay one tuna steak in the oil and cook for 45 seconds to 1 minute, depending on how rare you like it. Flip over and cook for an additional 45 seconds to 1 minute.

Remove from pan and lay on a cutting board to rest for 5 minutes.

Repeat with second tuna steak.

With a serrated knife, cut slices of tuna against the grain.

In a bowl, combine mango salsa ingredients. Cover and refrigerate until ready to serve.

In a bowl, mix sriracha mayo ingredients until combined.

To assemble: Slightly toast tortillas. Place mango salsa in the center of each and drizzle with sriracha mayo. Place sliced tuna steaks on top.