Seared Ahi Tuna with Mango-Pepper salad

Ingredients:

• ~1 lb. of Ahi Tuna steaks
• ~1 cup of minced peppers (use several kinds)
• ~1/2 cup of diced fresh fruit (mangoes, peaches, apricots)
• 2 tbs. thinly sliced green onions or chives
  
• 1/4 c. olive oil
• 1 tbs sesame oil
• 1 tsp. sesame seeds
• juice of half a lemon, half a lime, half an orange
• 1 tsp. fresh minced garlic
• 1 tbs. fresh grated ginger
• 2 tbs. soy sauce
• 2 tbs. rice wine vinegar (or apple cider vinegar)
  
• 1/8 tsp. wasabi powder
  
• fresh greens (lettuce, arugula, radicchio)
• fresh sprouts
• cherry tomatoes

Mince & chop peppers, green onions, & fruit. Mix in bowl with oils, seeds, garlic, ginger, soy sauce, vinegar, wasabi, and citrus juices. Stir well. Gently Sear tuna about 3 minutes per side (don't overcook it). Arrange leaves, sprouts and tomatoes on plate. Set tuna steaks on leaves, spoon mango-pepper sauce on top. Serve with rice. Enjoy.

The mango-pepper chutney was devoured by our pepper-loving (won't touch most other fruits and vegetables) Painter. Chalk that up as success.