- 2 tablespoons olive oil
- 2 tablespoons lime juice
- 2 cloves garlic, minced
- 4 tuna steaks
- 1 fresh mango - peeled, pitted, and 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.
03/30/2017
recipepes.com
Blackened Tuna Steaks with Mango Salsa, recipe
PT15M
PT1H
5
455 calories
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