Lime-and-garlic marinated tuna steaks coated in a homemade blackening spice, seared in a hot skillet and served on a cool, fresh mango salsa. Serves 4.
Blackening is a bold, fast way to cook a meaty fish. The tuna steaks soak in lime juice, olive oil and garlic, then get pressed into a homemade spice blend of paprika, cayenne, onion powder, garlic powder and dried herbs. A few minutes per side in a hot skillet gives you a dark, spicy crust with a tender center.
The mango salsa does a lot of work here. Sweet mango, crisp bell pepper, onion, cilantro, jalapeno and lime cool down the heat from the spice crust and make the dish feel fresh. Both the tuna marinade and the salsa are made ahead, so the actual cooking takes only minutes.
Ingredients
Tuna marinade
3 tablespoons olive oil
3 tablespoons lime juice
4 cloves garlic, minced
4 tuna steaks
Mango salsa
1 fresh mango, peeled, pitted and chopped
1/4 cup finely chopped red bell pepper
1/2 onion, finely chopped
1 green onion, chopped
2 tablespoons fresh cilantro, chopped
1 jalapeno pepper, seeded and minced
2 tablespoons lime juice
1 1/2 teaspoons olive oil
Blackening spice
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
For cooking
4 tablespoons olive oil, divided
Instructions
Marinate the tuna. Whisk together 3 tablespoons olive oil, 3 tablespoons lime juice and the minced garlic. Rub the mixture all over the tuna steaks, place them in a sealable container and refrigerate for about 3 hours.
Make the salsa. In a bowl, combine the mango, red bell pepper, onion, green onion, cilantro and jalapeno. Add 2 tablespoons lime juice and 1 1/2 teaspoons olive oil and toss. Cover and refrigerate for at least 1 hour so the flavors blend.
Mix the spice. In a shallow bowl, stir together the paprika, cayenne, onion powder, salt, black pepper, thyme, basil, oregano and garlic powder.
Coat the tuna. Take the tuna out of the refrigerator, rinse it gently under cold water and pat it dry. Dip each side of each steak in the spice mixture, pressing so it sticks.
Sear the first side. Turn on your exhaust fan. Heat 2 tablespoons olive oil in a large heavy skillet over medium heat until it shimmers. Lay the tuna in the pan and cook for 3 minutes without moving it. Transfer the steaks to a plate.
Sear the second side. Add the remaining 2 tablespoons olive oil to the skillet and let it heat. Return the tuna, uncooked side down, and cook for 3 minutes more. Remove from the heat right away.
Plate. Spoon about 1/2 cup of mango salsa onto each of 4 plates, lay a tuna steak on top and serve immediately.
Nutrition per serving (estimated)
420Calories
17 gCarbohydrates
3 gFiber
13 gNet carbs
44 gProtein
20 gFat
Estimated per serving, based on 4 servings, using USDA FoodData Central values for each ingredient. Net carbs are carbohydrates minus fiber. Optional ingredients, garnishes and anything served on the side are not included, and marinades are counted at about a third because most is discarded. Brands and portion sizes change the numbers.
Blackening makes smoke. Use a heavy cast-iron skillet if you have one and keep the kitchen well ventilated.
Three minutes per side leaves a 1-inch tuna steak rare to medium-rare in the center. Add a minute per side for thicker steaks or if you prefer it more done.
You will have spice blend left over. Store it in a jar and use it on chicken, shrimp or pork.
Many people enjoy tuna seared on the outside and rare in the center. If you plan to serve it that way, buy high-quality fresh tuna from a trusted fish counter and keep it cold. The USDA recommends cooking fish to 145°F, so cook it longer if you prefer it fully cooked.
Can I make the mango salsa ahead?
Yes. The salsa keeps well in the refrigerator for up to a day. Stir it before serving.
Is blackened tuna very spicy?
With a full tablespoon of cayenne it has real heat. Cut the cayenne to 1 or 2 teaspoons for a milder crust.
