Blackened Tuna Steaks with Mango Salsa

Something fresh because summer is approaching!


2 tablespoons olive oil                             2 tablespoons lime juice

2 cloves garlic, minced                            4 tuna steaks

1 fresh mango, chopped                          1/4 cup finely chopped red bell pepper

1/2 Spanish onion, finely chopped            1 green onion, chopped

2 tablespoons chopped fresh cilantro        1 jalapeno pepper, seeded and minced

2 tablespoons lime juice                       1 1/2 teaspoons olive oil

2 tablespoons paprika                             1 tablespoon cayenne pepper

1 tablespoon onion powder                      2 teaspoons salt

1 teaspoon ground black pepper               1 teaspoon dried thyme

1 teaspoon dried basil                              1 teaspoon dried oregano

1 tablespoon garlic powder                       4 tablespoons olive oil


Whisk together the olive oil, lime juice, and garlic in a bowl. Rub the tuna steaks with the mixture. Place the steaks in a sealable container and chill in refrigerator 3 hours. Combine the mango, bell pepper, Spanish onion, green onion, cilantro, and jalapeno pepper in a bowl; stir. Add the lime juice and 1 1/2 teaspoons olive oil and toss to combine. Chill in refrigerator 1 hour. Stir together the paprika, cayenne pepper, onion powder, salt, pepper, thyme, basil, oregano, and garlic powder in a bowl. Remove the tuna steaks from the refrigerator and gently rinse with water and then dip each side of each steak in the spice mixture to coat. Heat 2 tablespoons olive oil in a large skillet over medium heat. Gently lay the tuna steaks into the hot oil. Cook the tuna on one side for 3 minutes; remove to a plate. Pour the remaining 2 tablespoons olive oil into the skillet and let it get hot. Lay the tuna with the uncooked side down into the skillet and cook another 3 minutes; remove from heat immediately. Spoon about 1/2 cup of the mango salsa onto each of 4 plates. Lay the tuna steaks atop the salsa and serve immediately.

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