Tuna Steaks with Mango Salsa

    Tuna Steaks with Mango Salsa

    (273)
    20saves
    3hours10min


    250 people made this

    Tuna is marinated in a simple lemon garlic combination before being dusted with a homemade spice rub then gently fried or BBQed, so simple, so tasty.

    Ingredients
    Serves: 4 

    • Tuna
    • 2 tablespoons olive oil
    • 2 tablespoons lime juice
    • 2 cloves garlic, minced
    • 4 tuna steaks
    • Salsa
    • 1 fresh mango, peeled and diced
    • 1/4 cup finely diced red capsicum
    • 1/2 Spanish onion, finely diced
    • 2 shallots, diced
    • 2 tablespoons chopped fresh coriander
    • 1 jalapeno chilli, seeded and finely diced, or to taste
    • 2 tablespoons lime juice
    • 1 1/2 teaspoons olive oil
    • Spice Rub
    • 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

    Directions
    Preparation:3hours  ›  Cook:10min  ›  Ready in:3hours10min 

    1. Tuna: 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 marinate/chill in refrigerator 3 hours.
    2. Salsa: Combine the mango, capsicum, Spanish onion, shallots, coriander and jalapeno in a bowl then stir. Add the lime juice and 1 1/2 teaspoons olive oil and toss to combine. Chill in refrigerator 1 hour.
    3. Spice Rub: Stir together the paprika, cayenne pepper, onion powder, salt, pepper, thyme, basil, oregano and garlic powder in a bowl.
    4. To Prepare: 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.
    5. Heat 2 tablespoons olive oil in a large frypan over medium heat or preheat oil on a barbecue plate to medium. 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 frypan/plate and let it get hot. Lay the tuna with the uncooked side down and cook another 3 minutes; remove from heat immediately.
    6. Spoon about 1/2 cup of the mango salsa onto each of 4 plates. Place the tuna steaks on top of the salsa and serve immediately.
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    Reviews and Ratings
    Global Ratings:
    (273)

    Reviews in English (271)

    by
    0

    I tried this first time with dinner guests and got rave reviews - now a firm favourite and sooooo easy to do!  -  23 Feb 2010

    by
    0

    this dish is great! simple to prepare and totally delicious. it's become one of my summer regulars  -  13 Jan 2010

    by
    169

    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, it really is specific to tuna or a similar fish. 2. For those struggling with the heat there are three things: - The recipe is designed to be eaten bite for bite with the mango salsa recipe included, if you serve it without it you'll likely need to adjust the heat level by dropping the cayenne. - For those who just aren't into the heat, you can simply reduce the amount of cayenne, by half is about appropriate. - A nice alternative I've found to the mango salsa is sour cream (about 2tbsp per serving) mixed with a bit of sugar (about 1tsp per 2tbsp of sour cream). This can be served in a ramekin or drizzled over the fish, whatever your heart desires! Hope this allays some of the issues people have had!  -  03 Nov 2008  (Review from Allrecipes USA and Canada)

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