Description
This Blackened Tuna Steaks with Mango Salsa recipe offers a perfect balance of spicy, smoky flavors and sweet, refreshing fruit. Featuring fresh, sushi-grade tuna steaks coated in a bold blackening spice blend and seared to perfection, topped with a vibrant mango salsa made with ripe mango, red onion, cilantro, jalapeño, and lime juice. A quick and elegant dish ideal for a healthy dinner that impresses.
Ingredients
Scale
For the Tuna
- 4 fresh sushi-grade tuna steaks (about 6 oz each)
- 2 tbsp olive oil
- Salt, to taste
- Black pepper, to taste
- 1 tbsp paprika
- 1 tsp garlic powder
- 1 tsp cayenne pepper (adjust to heat preference)
- 1 tsp dried thyme
- 1/2 tsp black pepper
- 1/2 tsp salt
For the Mango Salsa
- 1 ripe but firm mango, diced into small cubes
- 1/4 cup finely chopped red onion
- 1/4 cup fresh cilantro, finely chopped
- 1 jalapeño, deseeded and minced (optional)
- 2 tbsp fresh lime juice
- Pinch of salt
Instructions
- Prepare the Mango Salsa: Dice the mango into small, even cubes. Finely chop the red onion and cilantro. If using jalapeño, deseed and mince it finely. Combine these ingredients in a bowl, add fresh lime juice and a pinch of salt, then stir gently to combine. Chill the salsa in the refrigerator to let the flavors meld while you prepare the tuna.
- Season the Tuna: Pat the tuna steaks dry with a paper towel. Lightly coat each side with olive oil to help the seasoning adhere. Mix the blackening seasoning ingredients together (paprika, garlic powder, cayenne pepper, dried thyme, black pepper, salt), then generously rub the spice blend over both sides of each tuna steak until evenly coated.
- Preheat the Cooking Surface: Preheat a cast-iron skillet or heavy-bottom frying pan over medium-high heat until very hot to achieve a perfect sear that locks in juices. Alternatively, preheat a grill for a smoky flavor.
- Cook the Tuna: Place the tuna steaks on the hot skillet or grill. Cook for about 1.5 to 2 minutes per side for rare doneness, or longer for firmer texture. The seasoning will form a dark, flavorful crust while the inside remains tender and slightly pink. Avoid overcooking to preserve moisture.
- Rest and Serve: Remove the tuna from heat and let rest for 2 minutes. Slice against the grain for tenderness and serve topped or alongside the chilled mango salsa for a balance of spicy and sweet flavors.
Notes
- Use sushi-grade tuna for the best texture and flavor.
- Adjust cayenne pepper to your preferred spice level.
- Chilling the mango salsa enhances the flavor melding.
- Searing on a very hot surface locks in the juices ensuring a tender steak.
- Do not overcook tuna; rare to medium-rare is ideal.
- Remove seeds from jalapeño to reduce heat if desired.
