2 1/4-pound tuna slices
1/4 cup each: Italian flat-leaf parsley, cilantro, mint
2 tablespoons extra virgin olive oil (EVOO)
Orange segments plus juice from one orange
1/2 tablespoon lemon zest
1/2 tablespoon lemon juice

Season tuna slices on both sides. Chop mint, parsley, cilantro, and pat into tuna slices. In a large sauté pan over medium-high heat with 1 tablespoon EVOO, sear quickly, 30 seconds on each side, depending upon the thickness of the tuna. Pull off to rest. Serve on a bed of blackened green beans, and top with mango sauce. In a bowl, combine orange segments and juice, lemon zest, and lemon juice, and serve as side salad. Garnish with cilantro.

Blackened Green Beans
1/2 pound green beans, tips removed
1 tablespoon extra virgin olive oil (EVOO)
2 tablespoons rice wine vinegar
1 tablespoons soy sauce
1 teaspoons sesame seeds
Pepper to taste

In a medium sized pot 3/4-full with heavily salted water, blanch beans for three to five minutes depending upon thickness. Transfer to a bowl filled with ice water to stop the cooking process. Drain and set aside.

In a medium sauté pan over medium-high heat add 1 tablespoon EVOO and heat until shimmering. Add drained beans and sauté until heated through, for 1 minute. Add soy sauce, rice wine vinegar, toasted sesame seeds, and pepper. Sauté until almost dry.

Mango Salsa
1 cup fresh mango, diced
1 red pepper, roasted on open flame until black, peeled and diced
1/3 cup red onion, diced small
1/2 small jalapeno pepper, seeded, gills removed, minced
3 tablespoons fresh cilantro, picked
1 fresh lime, squeezed
2 tablespoons extra virgin olive oil (EVOO)
1 teaspoon kosher salt
A few good twists of black pepper

Combine all ingredients. Chill. Spoon over top or serve on side of tuna slices.