Description

Craving a vibrant, restaurant-quality seafood dish that’s quick and bursting with flavor? Blackened Tuna Steaks with Mango Salsa delivers seared, spice-crusted tuna paired with a fresh, tropical mango salsa that balances heat and sweetness. The bold blackening spice mix, featuring paprika, cayenne, and herbs, creates a smoky, crispy crust, while the mango salsa adds a refreshing, zesty contrast. Perfect for weeknight dinners, summer gatherings, or impressing guests, this dish is ready in about 30 minutes (plus marinating time) and beginner-friendly.

Ingredients

For the Tuna Marinade

Olive Oil (2 tbsp): Adds moisture and helps the marinade adhere to the tuna.
Lime Juice (2 tbsp): Provides tangy acidity to tenderize and flavor the fish.
Garlic (2 cloves, minced): Infuses savory, aromatic depth.

For the Tuna

Tuna Steaks (4, about 6–8 oz each): Firm, meaty fish that holds up to blackening; sushi-grade ensures quality.

For the Mango Salsa

Fresh Mango (1, peeled, pitted, and chopped): Adds sweet, juicy tropical flavor.
Red Bell Pepper (¼ cup, finely chopped): Contributes crunch and mild sweetness.
Spanish Onion (½, finely chopped): Provides sharp, savory balance.
Green Onion (1, chopped): Adds mild onion flavor and color.
Fresh Cilantro (2 tbsp, chopped): Brings fresh, herbaceous brightness.
Jalapeño Pepper (1, seeded and minced): Offers mild heat and freshness.
Lime Juice (2 tbsp): Enhances tanginess and ties salsa flavors together.
Olive Oil (1 ½ tsp): Lightly coats salsa for cohesion and richness.

For the Blackening Spice Mix

Paprika (2 tbsp): Adds smoky, sweet flavor and vibrant color.
Cayenne Pepper (1 tbsp): Brings bold heat; adjustable for spice tolerance.
Onion Powder (1 tbsp): Contributes savory depth.
Salt (2 tsp): Enhances overall flavor.
Ground Black Pepper (1 tsp): Adds mild, peppery warmth.
Dried Thyme (1 tsp): Provides earthy, herbal notes.
Dried Basil (1 tsp): Adds sweet, aromatic flavor.
Dried Oregano (1 tsp): Contributes robust, Mediterranean-style herbaceousness.
Garlic Powder (1 tbsp): Intensifies savory, umami flavor.

For Cooking

Olive Oil (4 tbsp): Used for searing, creating a crispy crust; divided for cooking both sides.

Substitutions and Variations

Tuna: Swap with swordfish, mahi-mahi, or salmon; adjust cooking time (4–5 minutes per side for thicker fish).
Mango: Use pineapple, peach, or papaya for a different tropical twist.
Jalapeño: Replace with serrano for more heat or omit for no spice.
Lime Juice: Substitute with lemon juice or orange juice for a milder or sweeter citrus note.
Spice Mix: Reduce cayenne to 1 tsp for less heat or add 1 tsp smoked paprika for smokiness.
Gluten-Free: Naturally gluten-free; ensure all spices are gluten-free.
Add-Ins: Include ¼ cup diced avocado in the salsa or 1 tsp grated ginger in the marinade for extra flavor.

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Instructions

Marinate the Tuna:
- In a small bowl, whisk together 2 tbsp olive oil, 2 tbsp lime juice, and 2 minced garlic cloves.
- Rub the mixture evenly over 4 tuna steaks, coating all sides.
- Place steaks in a sealable container or zip-top bag and refrigerate for 3 hours to absorb flavors.
- Beginner Tip: Ensure tuna is fully coated; don’t marinate longer than 4 hours to avoid “cooking” the fish with lime juice.
Make the Mango Salsa:
- In a medium bowl, combine 1 chopped fresh mango, ¼ cup finely chopped red bell pepper, ½ finely chopped Spanish onion, 1 chopped green onion, 2 tbsp chopped fresh cilantro, and 1 seeded and minced jalapeño pepper.
- Add 2 tbsp lime juice and 1 ½ tsp olive oil; toss gently to combine.
- Cover and refrigerate for 1 hour to meld flavors.
- Beginner Tip: Chop ingredients finely for a cohesive salsa; taste and adjust lime or jalapeño for balance before chilling.
Prepare the Blackening Spice Mix:
- In a small bowl, stir together 2 tbsp paprika, 1 tbsp cayenne pepper, 1 tbsp onion powder, 2 tsp salt, 1 tsp ground black pepper, 1 tsp dried thyme, 1 tsp dried basil, 1 tsp dried oregano, and 1 tbsp garlic powder until well combined.
- Beginner Tip: Mix thoroughly to ensure even flavor; store extra spice mix in an airtight container for future use.
Coat the Tuna:
- Remove tuna steaks from the refrigerator and gently rinse under cold water to remove excess marinade.
- Pat dry with paper towels, then dip each side of each steak in the spice mixture, pressing to coat evenly.
- Beginner Tip: Rinse lightly to avoid overpowering the spice crust; coat generously for a bold, blackened crust.
Sear the Tuna:
- Heat 2 tbsp olive oil in a large skillet over medium heat until shimmering.
- Gently lay tuna steaks in the hot oil and cook for 3 minutes on one side until a dark crust forms.
- Remove steaks to a plate, add the remaining 2 tbsp olive oil to the skillet, and let it heat.
- Place tuna steaks back in the skillet, uncooked side down, and cook for another 3 minutes for medium-rare (internal temperature of 125–130°F or 52–54°C).
- Remove from heat immediately to prevent overcooking.
- Beginner Tip: Use a heavy skillet (cast iron works well) for even heat; avoid moving steaks during cooking to ensure a good crust.
Serve:
- Spoon about ½ cup mango salsa onto each of 4 plates, spreading slightly.
- Place a tuna steak atop the salsa on each plate.
- Serve immediately, optionally garnished with extra cilantro or lime wedges.
- Beginner Tip: Slice tuna against the grain for presentation if desired; serve promptly to enjoy the warm crust and cool salsa contrast.

Cooking Tips

Tuna Prep: Choose sushi-grade tuna for the best texture; thaw frozen tuna in the fridge and pat dry before marinating.
Spice Crust: Press spices firmly onto tuna for a thick, even coating; adjust cayenne to control heat.
Searing: Use medium heat to avoid burning spices; ensure oil is hot but not smoking for a clean sear.
Doneness: Cook to medium-rare (125–130°F or 52–54°C) for tender, pink tuna; add 1 minute per side for medium (135°F or 57°C).
Salsa Balance: Taste salsa after chilling; add a pinch of salt or extra lime juice if needed for brightness