Grilled Tuna Steaks With Mango Salsa Recipes

GRILLED BLACKENED TUNA STEAK RECIPE WITH MANGO AVOCADO SALSA

Steps:

• To make the seasoning mix, whisk all ingredients together and store in an airtight container. The mix should keep well for at least three months.
• To make the mango avocado salsa, mix all ingredients in a medium bowl. Taste and adjust the seasonings if desired.
• To make the grilled blackened tuna steaks, heat a grill over high heat (or a grill pan on the stove over medium-high).
• Coat the tuna steaks with the blackening seasoning on all sides, then spray the top and bottom with cooking spray.
• Add the steaks to the hot grill and cook for 1-2 minutes per side, or until black grill marks have formed but the inside is still rare. Serve hot topped with mango avocado salsa.

BLACKENED TUNA STEAKS WITH MANGO SALSA

Steps:

• 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 chill in refrigerator 3 hours.
• Combine the mango, bell pepper, Spanish onion, green onion, cilantro, and jalapeno pepper in a bowl; stir. Add the 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.

SEARED TUNA WITH MANGO SALSA

Steps:

• Saute the olive oil, onions, and ginger in a large saute pan over medium-low heat for 10 minutes, or until the onions are translucent. Add the garlic and cook for 1 more minute. Add the mangos, reduce the heat to low and cook for 10 more minutes. Add the orange juice, brown sugar, salt, black pepper, and jalapeno; cook for 10 more minutes, until orange juice is reduced, stirring occasionally. Remove from the heat and add the mint. Serve warm, at room temperature, or chilled.
• Heat a saute pan over high heat for 5 minutes until very hot. Season the tuna liberally with salt and pepper. When the pan is very hot, add a drizzle of olive oil and then the tuna steaks. Sear for 2 to 3 minutes on each side, or until the outside is browned, but the inside is very rare.
• Serve the tuna on top of the mango salsa.

GRILLED TUNA STEAKS WITH MANGO SALSA RECIPE - (4.1/5)

Steps:

• Salsa: Combine all of the salsa ingredients in a small bowl. Stir, just enough to mix. Put into the refrigerator for at least 30 minutes to let the flavors combine together. Preheat barbecue grill or a stovetop grill. Lightly coat both sides of the ahi steaks with some olive oil. Place the steak onto direct heat, and cook only until grill marks form; about 3 to 5 minutes depending on how hot the grill is. Turn the steak over and cook for another 3 to 5 minutes. Remove the ahi from the heat, and set aside. Do not overcook the tuna or the flesh will become dry and lose its flavor. The steak will have a white ring around the edges and the center will be very pink when it is finished cooking. Remove from the grill. Spoon the salsa over the top. Serve. Eat.

GRILLED TUNA STEAKS WITH MANGO SALSA

Steps:

• Whisk together the olive oil, 4 T lime juice, soy sauce, ginger and 3 t garlic paste. Place tuna steaks in a single layer in a nonreactive dish and cover with the marinatde. Turn to coat both sides. Place in the refrigerator 3-5 hours, turning occasionally.
• In a small bowl, toss remaining ingredients and chill.
• Remove tuna steaks from the marinade. Cook on a hot grill for about 3-5 minutes per side so that the steaks remain pink in the center. Spoon the chilled salsa over each steak and garnish with a cilantro sprig if desired.

GRILLED TUNA WITH MANGO SALSA

Steps:

• Roast the chilies over a gas burner or in a dry griddle until the skins blister and darken. Do not let the flesh burn.
• Place chilies in a sealed zip lock bag to keep steam inside Let steam for 20 minutes.
• Meanwhile, peel and then dice mangoes into about 1/2 inch thich cubes and add to a bowl.
• Remove the roasted chilies from the bag and carefully peel off the skins. Cut off the steams and slit the chilies, scraping out the seeds.
• Chop the chilies, cilantro, white onions finely and add them to the bowl. Also add the lime juice and zest. Stir well and cover. let sit in fridge for at least an hour before serving.
• Brush Tuna steaks with light coat of olive oil and season with kosher salt and black ground pepper to taste.
• Grill tuna for about 3 minutes on each side. More if you like it more done in the middle.
• Serve the mango salsa either on top of grilled fish or on the side.
• It's also really good served with flour or corn tortillas.

GRILLED TUNA WITH MANGO-PAPAYA SALSA

Steps:

• Salsa:.
• Combine the papaya, mango, red pepper, cilantro, pepper flakes, honey and lime juice. Season with salt and pepper. Refrigerate until ready to use.
• Tuna:.
• Prepare an outdoor grill and heat to medium high heat.
• Season the tuna with salt and pepper. Lightly coat each piece with oil to prevent the fish from sticking to the grill grates. Place the tuna on the grill and rotate 90 degrees after about 1 minute or so. Grill an additional 2 minutes, then turn over and repeat the process. Cook to the desired doneness. Keith recommends medium-rare.
• Serve each tuna steak with a scoop of mango-papaya salsa.