Tuna Scaloppine With Onion, Mint, And Almond Topping

• 1/4 cup finely chopped almonds
• 1/4 cup fresh tangerine juice
• 2 tablespoons finely chopped red onion
• 2 tablespoons finely chopped fresh mint
• 1 tablespoon extra-virgin olive oil
• 1/2 teaspoon finely chopped fennel seeds
• 1/2 teaspoon fine sea salt, divided
• 1/2 teaspoon freshly ground black pepper, divided
• 4 (6-ounce) sushi-grade Shiro/Magura Yellowfin tuna steaks, each split in half horizontally
• Cooking spray

1. Combine first 6 ingredients in a small bowl; stir in 1/4 teaspoon salt and 1/4 teaspoon pepper.
2. Sprinkle fish evenly with remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add 4 fish slices; cook 1 minute on each side or until desired degree of doneness. Repeat procedure with remaining fish. Serve with almond mixture.
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almonds, fresh tangerine juice, red onion, fresh mint, extravirgin olive oil, fennel seeds, salt, freshly ground black pepper, horizontally, cooking spray

Taken from www.myrecipes.com/recipe/tuna-scaloppine-with-onion-mint-almond-topping (may not work)