Tropical Fruit Ambrosia with Rum

You can substitute mango nectar or orange juice for the rum, or just do without.

Ingredients

* 1/4 cup sugar
* 1/4 cup water
* 2 tablespoons white rum
* 2 tablespoons fresh lime juice
* 2 cups cubed peeled ripe mango (about 2 mango)
* 2 cups cubed peeled kiwifruit (about 6 kiwifruit)
* 2 tablespoons flaked sweetened coconut, toasted

Preparation

Combine sugar and water in a small saucepan. Bring to a boil, and cook 1 minute or until sugar dissolves. Remove from heat; stir in rum and lime juice. Cool completely.

Combine mango and kiwifruit; add rum syrup, tossing gently. Sprinkle with coconut.

Seared Tuna with Mango Salsa

Ingredients

• * 2 tablespoons good olive oil, plus extra for searing
• * 1 1/2 cups diced yellow onion (2 onions)
• * 2 teaspoons peeled, minced fresh ginger
• * 1 1/2 teaspoons minced garlic
• * 2 ripe mangos, peeled, seeded, and small diced
• * 1/3 cup freshly squeezed orange juice
• * 2 teaspoons light brown sugar
• * 1 teaspoon kosher salt
• * 1/2 teaspoon freshly ground black pepper
• * 1 to 2 teaspoons minced fresh jalapeno pepper, to taste (1 pepper)
• * 2 teaspoons minced fresh mint leaves
• * 2 tuna steaks

Directions

Saute the olive oil, onions, and ginger in a large saute pan over medium-low heat for 10 minutes, or until the onions are translucent. Add the garlic and cook for 1 more minute. Add the mangos, reduce the heat to low and cook for 10 more minutes. Add the orange juice, brown sugar, salt, black pepper, and jalapeno; cook for 10 more minutes, until orange juice is reduced, stirring occasionally. Remove from the heat and add the mint. Serve warm, at room temperature, or chilled.

Heat a saute pan over high heat for 5 minutes until very hot. Season the tuna liberally with salt and pepper. When the pan is very hot, add a drizzle of olive oil and then the tuna steaks. Sear for 2 to 3 minutes on each side, or until the outside is browned, but the inside is very rare.

Serve the tuna on top of the mango salsa.