YELLOWFIN TUNA WITH SPICY MANGO SALSA
Steps:
- In a large ceramic bowl combine the mangoes, onions, jalapeno, ginger, Sriracha, and lemon juice, and blend well. Season with salt and pepper. Use or refrigerate.
- In a mortar, crush together the fennel seeds, coriander seeds, mixed peppercorn, sea salt, and regular pepper until all seeds are crushed.Place the rub on a plate, add the yellowfin tuna and coat them well on both sides.
- Meanwhile, heat to high heat a non-stick skillet. Once the skillet is hot, rub some olive oil over the yellowfin tuna and place the oiled side into the pan. Sear on high for 1 ½ to 2 minutes per side.
- Remove from the skillet when done: they should be pink in the middle, sprinkle more olive oil over it, and gently squeeze lemon over each tuna.
- Spread some of the spicy mango salsa in the middle of the plate and place the yellowfin tuna over it.
Nutrition Facts : Calories 300 kcal, Carbohydrate 28 g, Protein 43 g, Fat 2 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 66 mg, Sodium 166 mg, Fiber 4 g, Sugar 23 g, ServingSize 1 serving
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.
POLLY'S MANGO TUNA SALAD
Make and share this Polly's Mango Tuna Salad recipe from Food.com.
Provided by Chef Polly
Categories Lunch/Snacks
Time 15m
Yield 6 cups, 12 serving(s)
Number Of Ingredients 6
Steps:
- Drain tuna and break apart with a fork. Add other ingredients and mix well. Add mangoes last so they don't get too smashed.
- Place all in large plastic covered container. Chill for 1-2 hours. Serve on bed of crisp lettuce or small buns.
Nutrition Facts : Calories 132.9, Fat 4.2, SaturatedFat 0.7, Cholesterol 15.4, Sodium 204.4, Carbohydrate 10.1, Fiber 1.3, Sugar 8.4, Protein 13.8
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.
Nutrition Facts : Calories 457.8 calories, Carbohydrate 18.3 g, Cholesterol 77.1 mg, Fat 24.7 g, Fiber 4.1 g, Protein 42.1 g, SaturatedFat 3.6 g, Sodium 1233.4 mg, Sugar 9.2 g
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