Your dinner guests will believe you’re a true gourmet chef after they try this tasty and straightforward recipe! Both fresh and frozen fish are excellent for it.
| Prep Time: | 45 mins |
| Cook Time: | 10 mins |
| Additional Time: | 3 hrs |
| Total Time: | 3 hrs 55 mins |
| Servings: | 4 |
| Yield: | 4 steaks |
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons lime juice
- 2 cloves garlic, minced
- 4 tuna steaks
- 1 fresh mango – peeled, pitted, and chopped
- ¼ cup finely chopped red bell pepper
- ½ Spanish onion, finely chopped
- 1 green onion, chopped
- 2 tablespoons chopped fresh cilantro
- 1 jalapeno pepper, seeded and minced
- 2 tablespoons lime juice
- 1 ½ 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
Instructions
- 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.
Nutrition Facts
| Calories | 458 kcal |
| Carbohydrate | 18 g |
| Cholesterol | 77 mg |
| Dietary Fiber | 4 g |
| Protein | 42 g |
| Saturated Fat | 4 g |
| Sodium | 1233 mg |
| Sugars | 9 g |
| Fat | 25 g |
| Unsaturated Fat | 0 g |
Reviews
I added 1 peach to salsa and used red onion versus yellow, also halved the amount of cayenne and used fresh basil and oregano. Used both mahi and ahi and hubby liked it!
Loved this!
Wonderful recipe, this meal always pleases! I giggle a bit at those that find this spicy, I actually substitute the jalapenos with serrano peppers for a bit more kick and add a bit of fresh ginger as well
One of our favorite fish recipes
I love it!
Never rinse tuna steaks they will separate. I don’t agree with cooking them nearly that long unless you like well done fish. Just sear them for a better experience.
I made this last Friday night for supper. It was super delicious! The only thing that I did differently was I added a bit of freshly grated ginger to the salsa. It adds another layer of flavorful heat to the dish
My husband doesn’t eat seafood, but he LOVES this dish!!!
This one of those recipes where you should first read the comments. Tasty but way too spicy. As in have some yogurt to get some feeling back in your lips.
Wow, what a interesting combination to my palate. I had half set aside for leftovers tomorrow. Hum wonder what I’m cooking tomorrow night. The sweet and hint of spice with the firm mellow taste of tuna was very good.
Use this recipe just for the blackened seasoning mix. Perfect every time!
I loved it! Was a bit spicy but delicious! This was my first time making it and I have made it once more since and also used this recipe for mahi-mahi as well!
made this several times. i use less heat. this time used drained pineapple and fresh basil. Yum
This was amazing! I used Thai red chilies instead of jalepenos & boy was it spicy! Too much for me, even though I used less quantity of spice in both the rub & the salsa. I also used tuna fillets instead of steaks. Despite the spice it was still absolutely a huge win!
Added small shrimp into the mango salsa.
It came out great. Husband’s friend just caught some tuna and I decided to try it. Didn’t use as much Spanish onion not big onion lover. Had fresh picked mango. Dinner came out great. Served over rice. Will use blacken season for other dishes.
Turned out great! Easy recipe to follow. The spices were just right. I added avacado and corn to the salsa.
I added a little too much salt but otherwise it was tasty
Incredible
The mango salsa was great. It’s a keeper.
This was very tasty! I loved the heat, however it was a bit salty (could just be me). I had to sub tomato for the red pepper in the salsa and it was fantastic. Thank you for the post 🙂