-
-
My review
Blackened Tuna Steaks with Mango Salsa
19
AcadiaBoi
"This delicious and simple dish will make your dinner guests think you're a true gourmet chef! It works great with fresh or frozen fish."
Added to shopping list.
Go to shopping list.
Ingredients
3 h 55 m servings 458Original recipe yields 4 servings (4 steaks)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
You might also like
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 235311 Ratings
-
-
-
-
-
Most helpful positive review
11/3/2008
A few tips for those of you struggling with the recipe: 1. While the directions were written for Tuna, it does work well with other fish but the cook time must be adjusted accordingly for the t...
Most helpful critical review
10/1/2010
Tasty, but WAY too spicy. I love, love, love spicy but I've made this 2x...the 2nd time I cut the paprika and pepper in 1/2...just insanely too hot.
Most helpful
Most positive
Least positive
Newest
11/3/2008
A few tips for those of you struggling with the recipe: 1. While the directions were written for Tuna, it does work well with other fish but the cook time must be adjusted accordingly for the t...
7/25/2008
WOW! I've been wanting to make Ahi tuna and came across this recipe. I can't believe how good this was! My husband said it was better than some of the ahi tuna we've had in restaurants! I did ma...
4/6/2008
This is on the spicy side. It is excellent. We had a dinner party half of the group did not like spicy so when I made the rub I used only 1/2 tsp of cayenne pepper and I had to double up on the ...
8/6/2010
I have to preface my review by revealing that I didn't do this with tuna. Tuna is best served rare to medium-rare and I don't/can't do "raw," plain and simple. So I used tilapia, which is perfe...
1/19/2009
Holy Moly. This is awesome!! I didn`t have all the ingrediants, but still made it work. I had no limes, subbed for Nakeds Mango drink. It worked out awesome! Had no mangoes, subbed those for ma...
10/1/2010
Tasty, but WAY too spicy. I love, love, love spicy but I've made this 2x...the 2nd time I cut the paprika and pepper in 1/2...just insanely too hot.
12/6/2010
My family loves fresh tuna but we don't get it very often. This was a very tasty way to prepare fresh tuna. The salsa was zippy and went well with the tuna. The whole family really enjoyed this....
3/4/2009
My fiance requested that I make tuna steaks, and I was a little nervous about it because the steaks were so thick. It came out great, though! I mixed the marinade together, placed the tuna steak...
12/16/2008
Excellent! Next time I would reduce the amount of all the spices as I had a lot left over and they are expensive to buy. I will also reduce the amount of onion in the salsa and use 1/3 of an oni...