Spicy Blackened Tuna Steaks with Fresh Mango Salsa
Make incredible Blackened Tuna Steaks with a vibrant Mango Salsa! This easy recipe features spice-crusted seared tuna paired with a cool, sweet, and tangy fruit salsa.
Ingredients
(Original recipe yields 4 servings)
Tuna & Marinade:
- ▢ 4 tuna steaks (approx. 6-8 oz each, ~1 inch thick)
- ▢ 2 tablespoons olive oil (for marinade)
- ▢ 2 tablespoons lime juice (for marinade)
- ▢ 2 cloves garlic, minced (for marinade)
Mango Salsa:
- ▢ 1 fresh mango, peeled, pitted, and chopped
- ▢ ¼ cup finely chopped red bell pepper
- ▢ ½ Spanish onion, finely chopped (or 1/4 large red onion)
- ▢ 1 green onion, chopped
- ▢ 2 tablespoons chopped fresh cilantro
- ▢ 1 jalapeno pepper, seeded and minced (optional, or to taste)
- ▢ 2 tablespoons lime juice (for salsa)
- ▢ 1 ½ teaspoons olive oil (for salsa)
- ▢ Salt, to taste (for salsa)
Blackening Spice Rub:
- ▢ 2 tablespoons paprika (preferably smoked)
- ▢ 1 tablespoon cayenne pepper (adjust to taste)
- ▢ 1 tablespoon garlic powder
- ▢ 1 tablespoon onion powder
- ▢ 2 teaspoons salt
- ▢ 1 teaspoon ground black pepper
- ▢ 1 teaspoon dried thyme
- ▢ 1 teaspoon dried basil
- ▢ 1 teaspoon dried oregano
For Searing:
- ▢ 4 tablespoons olive oil, divided
Instructions
1. Prepare and Marinate Tuna:
- Pat the tuna steaks dry with paper towels.
- In a shallow dish, whisk together 2 tablespoons olive oil (for marinade), 2 tablespoons lime juice (for marinade), and 2 minced garlic cloves (for marinade).
- Rub the tuna steaks with this mixture, ensuring they are lightly coated. Place the steaks in the dish, cover, and refrigerate to marinate for at least 15 minutes, or up to 1 hour.
2. Make the Mango Salsa:
- While the tuna marinates, prepare the salsa. In a medium bowl, combine the chopped fresh mango, finely chopped red bell pepper, finely chopped Spanish onion, chopped green onion, chopped fresh cilantro, and seeded/minced jalapeno pepper (if using).
- Add 2 tablespoons of lime juice (for salsa) and 1 ½ teaspoons of olive oil (for salsa). Toss gently to combine all ingredients. Season with salt to taste.
- Cover the bowl and chill the mango salsa in the refrigerator for at least 1 hour to allow the flavors to meld.
3. Prepare Blackening Spice Rub and Coat Tuna:
- In a separate small bowl (or on a large plate), stir together all the ingredients for the Blackening Spice Rub: paprika, cayenne pepper, garlic powder, onion powder, 2 teaspoons salt, black pepper, dried thyme, dried basil, and dried oregano until well combined.
- Remove the tuna steaks from the refrigerator. Gently rinse off the marinade with cool water and pat the steaks very dry with paper towels. (Note: Rinsing is unusual for marinades; alternatively, just remove from marinade and pat very dry).
- Dip each side of each dry tuna steak firmly into the spice mixture, ensuring a thick, even coating all over.
4. Sear the Tuna Steaks:
- Heat 2 tablespoons of the searing olive oil in a large, heavy skillet (cast iron is ideal) over medium-high to high heat until the oil is very hot and just beginning to shimmer or lightly smoke. Ensure your kitchen is well-ventilated, as blackening can produce smoke.
- Gently lay two of the spice-coated tuna steaks into the hot oil (do not overcrowd the pan).
- Cook on one side for 2-3 minutes without moving, until a dark, “blackened” crust forms.
- Carefully remove the tuna steaks to a clean plate. Do not flip yet (as per original instructions for this particular searing method).
- Add the remaining 2 tablespoons of olive oil to the skillet and let it get hot again.
- Gently lay the tuna steaks with their uncooked side down into the hot skillet. Cook for another 2-3 minutes for rare to medium-rare, or slightly longer to your preferred doneness. Tuna cooks very quickly.
- Remove the skillet from the heat immediately.
5. Serve:
- To serve, spoon about 1/2 cup of the chilled mango salsa onto each of four plates.
- Carefully lay a blackened tuna steak atop or alongside the salsa.
- Serve immediately and enjoy the incredible flavors!