Blackened Tuna Steaks with Mango Salsa

mango

🥗Healthier: papaya

💰Cheaper: canned mango

Canned mango is more affordable and has a similar sweetness.

tuna steaks

🥗Healthier: salmon

💰Cheaper: tilapia

Tilapia is a budget-friendly fish option.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is less expensive and works well for grilling.

jalapeño

🥗Healthier: serrano pepper

💰Cheaper: bell pepper

Bell pepper adds flavor without the heat.

Check the ripeness of the mango by feeling for firmness and slight give.

Peel the mango by positioning the eye up, cutting around the seed about half an inch from the center.

Make half-inch thick slices through the mango without cutting all the way through the skin, then turn and cut in the middle to scoop out the fruit with a spoon.

Dice the mango and add it to a bowl.

Add diced navel orange to the bowl with the mango.

Rinse cilantro in cold water to remove sand particles, then chop the leaves and add to the bowl.

Squeeze the juice of one lime into the bowl, add a pinch of salt, and toss the salsa before chilling it in the fridge.

Prepare the blackening seasoning by mixing paprika, cayenne pepper, onion powder, salt, black pepper, dried basil, dried oregano, and garlic powder.

Rub both sides of the fresh tuna steaks with the blackening rub.

Heat a nonstick skillet on medium-high for about two minutes.

Add private selection olive oil to the skillet and coat it well.

Add the fresh tuna steak to the skillet and blacken it for about two minutes on the first side.

After two minutes, turn the tuna steak over and cook for another two minutes on the second side.

Turn off the heat, add behringer merlot wine and kroger butter to the skillet, and coat the tuna by turning it once.

Let the tuna steak rest on a plate for another three to four minutes.

Cooking Techniques

Equipment Needed

Spice Level: