Select a nice piece of tuna,
Not ventresca, however,
As it would be too fatty.
Slice out chunky tournedos steaks,
At least 4 cm / 2 inches thick.
Order raw foie gras,
Either duck or goose is fine.

Start by caramelizing the mango,
Quartered as you would an apple.
In a skillet,
Melt a tablespoon of butter.
When the butter froths,
Add one or two tablespoons
Of liquid honey
And the mango juice
Collected as you cut the fruit.
Sprinkle with fresh grated ginger.
When the caramel begins to form,
Place the mango quarters delicately
Into the caramel.
Caramelize slowly.
Turn the mango quarters over in the pan
When they are nicely golden on one side.

In a non-stick skillet,
Cook small foie gras scallops,
After coating them lightly with flour
Right before cooking.
The fat will come out during cooking.
With a spoon,
Baste the foie gras scallops, and
Turn them over delicately in the pan.
The cooking time will not exceed 5 minutes.

Set the foie gras scallops aside on a baking sheet
In a warm oven.

Remove the excess fat from the skillet with
A paper towel, and,
In the same skillet,
Toss in a small pinch of coarse Guérande sea salt.
When the salt crystals begin to ‘ping,’
Sear the thick tuna steaks till a crust forms –
“Blue” or rare - the best, in my view!
3 minutes on each side.

Set the cooked tuna steaks aside on a serving dish.
Cover with tin foil,
To keep them warm and make them even juicier!

In the same skillet,
Deglaze the cooking juices with
Soy sauce,
Sesame oil, and
A teaspoon fresh grated ginger.
Reduce the sauce.
If you like sweet and sour,
Add a teaspoon of liquid honey.

Present one tuna steak each
On plates preheated in the oven.
Place on each tuna steak
A scallop of foie gras.
Cover with the soy sauce, and
Serve with caramelized mango quarters.