Description

Craving a vibrant, spicy dish that’s bursting with fresh flavors? What if you could create Blackened Tuna Steaks with Mango Salsa in just 3.5 hours (mostly marinating time), with seared, spice-crusted tuna paired with a zesty, tropical salsa? This beginner-friendly recipe, inspired by your love for bold, savory dishes like Cajun Grilled Chicken and Amazing Spicy Grilled Shrimp, delivers a restaurant-quality meal perfect for summer dinners, date nights, or impressing seafood lovers.

Ingredients

For the Tuna Marinade

Olive Oil (2 tbsp): Moistens the tuna and carries marinade flavors.
Lime Juice (2 tbsp): Adds bright, citrusy tang to tenderize and flavor the tuna.
Garlic (2 cloves, minced): Infuses savory, aromatic depth.
Tuna Steaks (4, ~6–8 oz each): Firm, meaty fish that holds up to bold seasoning and quick searing.

For the Mango Salsa

Fresh Mango (1, peeled, pitted, and chopped): Provides sweet, juicy flavor and tropical vibrancy (~1 cup chopped).
Red Bell Pepper (¼ cup, finely chopped): Adds crisp texture and mild sweetness.
Spanish Onion (½, finely chopped): Contributes sharp, savory balance (~½ cup chopped).
Green Onion (1, chopped): Offers mild oniony freshness.
Fresh Cilantro (2 tbsp, chopped): Brings herbaceous, citrusy notes.
Jalapeño Pepper (1, seeded and minced): Adds a mild, spicy kick.
Lime Juice (2 tbsp): Enhances salsa’s tanginess and ties flavors together.
Olive Oil (1½ tsp): Lightly coats salsa for a glossy finish.

For the Blackening Seasoning

Paprika (2 tbsp): Provides smoky, sweet flavor and rich color.
Cayenne Pepper (1 tbsp): Delivers bold, fiery heat.
Onion Powder (1 tbsp): Adds savory depth.
Salt (2 tsp): Enhances overall flavor.
Ground Black Pepper (1 tsp): Contributes a mild, spicy bite.
Dried Thyme (1 tsp): Infuses earthy, herbal notes.
Dried Basil (1 tsp): Adds subtle sweetness and complexity.
Dried Oregano (1 tsp): Brings robust, savory flavor.
Garlic Powder (1 tbsp): Reinforces garlicky depth.
Olive Oil (4 tbsp): Ensures a good sear and prevents sticking during cooking.

Substitutions and Variations

Tuna Steaks: Swap with swordfish, mahi-mahi, or salmon (adjust cooking to 4–5 minutes per side for salmon); use firm tofu for vegetarian (sear 2–3 minutes per side).
Mango: Replace with pineapple, peach, or papaya for similar sweetness.
Jalapeño: Use serrano for more heat, poblano for milder flavor, or omit for no spice.
Lime Juice: Substitute with lemon juice or orange juice for a different citrus profile.
Cayenne Pepper: Reduce to 1 tsp for less heat or use chili powder for milder spice, inspired by your Black Pepper Beef and Cabbage Stir Fry.
Spanish Onion: Swap with red onion or shallots for a milder taste.
Cilantro: Replace with parsley or mint for a different herbaceous note.
Vegetarian/Vegan: Use firm tofu or portobello mushrooms, ensure spices are vegan-friendly.
Gluten-Free: Naturally gluten-free; ensure spices are gluten-free certified.
Low-Sodium: Reduce salt to 1 tsp in seasoning; use low-sodium marinade ingredients.

Optional Additions

Spices: Add ½ tsp smoked paprika or cumin to the seasoning, inspired by your Scott Hibb’s Whisky Grilled Baby Back Ribs.
Salsa: Mix in ½ cup diced avocado or cucumber for creaminess, echoing your Mediterranean Chicken Pasta Salad.
Protein: Serve with grilled shrimp alongside, inspired by your Cajun Seafood Pasta.

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Instructions

Marinate the Tuna:
- In a bowl, whisk together 2 tbsp olive oil, 2 tbsp lime juice, and 2 minced garlic cloves.
- Rub the mixture over 4 tuna steaks, ensuring all sides are coated.
- Place steaks in a sealable container or zip-top bag and chill in the refrigerator for 3 hours.
- Tip: Turn steaks halfway through marinating for even flavor; don’t marinate longer to avoid over-tenderizing.
Prepare the Mango Salsa:
- In a bowl, combine 1 chopped fresh mango (~1 cup), ¼ cup finely chopped red bell pepper, ½ finely chopped Spanish onion (~½ cup), 1 chopped green onion, 2 tbsp chopped fresh cilantro, and 1 minced jalapeño pepper.
- Add 2 tbsp lime juice and 1½ tsp olive oil; toss to combine.
- Cover and chill in the refrigerator for 1 hour to meld flavors.
- Tip: Chop ingredients uniformly for a cohesive texture; taste and adjust lime or jalapeño before serving.
Make the Blackening Seasoning:
- In a 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.
- Tip: Mix thoroughly for even distribution; store extra seasoning in an airtight container for up to 1 month.
Coat the Tuna:
- Remove tuna steaks from the refrigerator and gently rinse off marinade with cold water to prevent burning.
- Pat steaks dry with paper towels.
- Dip each side of each steak into the blackening seasoning, pressing to coat evenly.
- Tip: Coat generously for a bold crust; shake off excess to avoid overpowering spice.
Sear the Tuna:
- Heat 2 tbsp olive oil in a large skillet (cast-iron preferred) 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 remaining 2 tbsp olive oil to the skillet and let it heat up.
- Place tuna steaks uncooked-side down in the skillet and cook for another 3 minutes for medium-rare (internal temperature 125–130°F/52–54°C).
- Remove from heat immediately.
- Tip: Use a hot skillet for a good sear; avoid overcooking to keep tuna tender and pink inside.
Serve:
- Spoon about ½ cup mango salsa onto each of 4 plates.
- Place a tuna steak atop the salsa and serve immediately with sides like jasmine rice, grilled zucchini (inspired by your Sausage and Veggies Skillet), or a light salad, and a drink like a mojito or sparkling water.
- Garnish with extra cilantro or a lime wedge (optional) for a vibrant touch.
- Tip: Slice tuna thinly for presentation; serve hot to contrast with cool salsa.