Recipe By AcadiaBoi
Published Jun 8th
Prep 45m Cook 10m Additional 3h Ready In 3h 55m
Servings 4 steaks Calories 457.8

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.

Recipe 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

Cooking Directions

  1. 1 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.
  2. 2 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.
  3. 3 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.
  4. 4 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.
  5. 5 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 457.8
  • Carbohydrate 18.3 g
  • Cholesterol 77.1 mg
  • Fat 24.7 g
  • Fiber 4.1 g
  • Protein 42.1 g
  • Saturated Fat 3.6 g
  • Sodium 1233.4 mg
  • Sugar 9.2 g

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  1. 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. Make sure to use a flipper to flip your fish in the pan rather than tongs so - Read more ...
  2. 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.
  3. 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 perfect for blackening because the filets are so thin. (Truth be told however I'm not crazy about tilapia - Read more ...
  4. 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 steaks in a storage container poured the marinade over the tuna steaks and placed it in the refrigerator for less - Read more ...
  5. 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 mandarin oranges and strawberries in the salad. It would work well with pineapple and coconut shreds as well. Delish. - Read more ...
  6. 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 onion and 1/2 of the jalapeno. I didn't have a mango so I used - Read more ...
  7. 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 type of fish you are using and the thickness. For salmon I would recommend ditching the garlic -lime marinade, - Read more ...
  8. 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 make just a couple of changes: 1-I added avocado to the mango salsa. Just thought it would - Read more ...
  9. 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 other dry rub ingredients. I also made to separate Mango Salsa - Read more ...