Blackened Tuna with Mango Salsa

  • 3 tablespoons olive oil
  • 3 tablespoons lime juice
  • 4 cloves garlic, minced
  • 4 Tuna steaks
  • 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
  • 2 tablespoons paprika
  • 1 tablespoon cayenne pepper
  • 1 tablespoon onion powder
  • 2 teaspoons salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon thyme
  • 1 teaspoon basil
  • 1 teaspoon oregano
  • 1 tablespoon garlic powder
  • 4 tablespoons olive oil

Whisk together the 3 tablespoons olive oil, 3 tablespoons 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 for about 3 hours.

Combine the mango, bell pepper, onion, green onion, cilantro, and jalapeno pepper in a bowl; stir. Add the 2 tablespoons lime juice and 1 1/2 teaspoons olive oil and toss to combine. Chill in refrigerator 1 hour.

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.

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.

Spoon about 1/2 cup of the mango salsa onto each of 4 plates. Lay the tuna steaks atop the salsa and serve immediately.

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