Blackened Ahi Tuna with Simple Mango Salsa
By: Roni | Posted in: 3 WWP, Dinner Ideas, Food Photos | 18 Comments
Let me confess right now, this is the first time I’ve every bought and prepared a tuna steak. So, yeah I’ll admit it, I’ve been kinda scared to give them a try at home. Recently I had an some Ahi Tuna at a Japanese restaurant and it was awesome! I’m also a HUGE fan for the tuna appetizer they have at outback.
So when I saw fresh Ahi Tuna steak on sale at the grocery store I picked some up, not having any idea how I would prepare it. I decided to go with a simple blackened approach and I happen to have some mango for a quick salsa.
The result? Well let me do a little dialogue recap of the evening…
Me: Don’t kill me, I’m trying something new for dinner tonight.
The Husband: Oh God, what now?
Me: *sigh* well, I bought tuna steak and I as thinking a fun mango salsa. Doesn’t that sound good?
The Husband: Ummmm not at all.
Me: Will you at least try it?
The Husband: OK.
25 minutes later, at the dinner table. We Sit down and the dish looks pretty good in my opinion!
The Husband: Let’s see let me start with some broccoli. Yummm this rice looks good!
Me: JERK! Just try the darn fish!
The Husband: Ok, ok.
I stare him down waiting anxiously for a response.
Me: SO?
The Husband: It’s good.
Me: Good? Like if you got it at a wedding would you like it, good?
The Husband: yeah.
Me: What if you ordered it at a restaurant? Would you order it again?
The Husband: I wouldn’t have ordered it in the first place.
Me: That’s not the point. Oh, forget it!
The Husband: Seriously, it’s good. I like it.
So there you have it. I actually got the husband to eat a tuna steak! Now, I didn’t go into the Mango discussion. Let’s just say he ate around it, but that’s exactly what I expected. Although he did say the seasoning on the tuna was perfect! 
Simple Mango Salsa
- ½ mango diced
- 1 slice of a sweet onion diced (although I think red would be better)
- about 10-15 grape tomatoes halved
- ½ tsp dried cilantro
- 1 tsp lime juice
Blackened Spices
- ½ tsp each onion powder, garlic powder, chili powder, paprika
- ¼ tsp each cumin, oregano, basil, black pepper
- 1/8 tsp each ground red pepper, kosher salt
- 2 Ahi Tuna Steaks (aka Yellowfin) (4oz each)
- Non-stick cooking spray
Mix all the ingredients for the mango salsa and set aside.
Mix all the blackened spices together and spread on a paper plate.
Heat a skillet over high heat (preferably not a non-stick – you want it real hot). Spray with non-stick cooking spray.
Dip one side of the tuna into the spices and immediately place on the skillet, spices side down. Repeat with the other fillet. Cook for 3 minutes.
Remove the tuna from heat and dip the other sides in the spices and place back into the skillet. Cook for an additional 2-3 minutes.
Remove from the heat, top with the salsa. I served with instant flavored brown rice and broccoli.
| Servings | Amount per Serving | Calories | Fat | Fiber | WWPs |
|---|---|---|---|---|---|
| 2 | 1 tuna steak with half of the salsa | 180 | 2g | 3g | 3 |
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love.
I always say IF I WERE A RICH MIZFIT (cue music from Fiddler on the Roof) Id grill tuna steaks (sushi grade :)) nightly.
gonna try the salsa.
My husband likes fish, but I never prepare it. I really need to be more daring. Did the toddler try?
MizFt – Notice the “On Sale” comment. I know what you mean!!
SuperHealthy – Ahhhh the toddler, I total forgot! He did have a bite or two but he wasn’t awed. However I think if I made it again he would eat it. Hi didn’t turn his nose up to is, know what I mean?
BTW I LOVE your blog!
Beautiful Roni! This Tuna looks amazing and what a PERFECT sear you got too!! So fresh and clean and that mango salsa is so fantastic! I love scallops especially with jerk seasoning and then with a light/refreshing salsa on top! Unfortunately, I’ve never made my own salsa though! Now I definitely will though! You rock! :)
Another winner. Next weekend can’t come fast enough. Perfectly cooked outside, and nice and rare-ish inside.
We make fish tacos with these ingredients, bus sometimes DH overcooks the tuna.
Is it okay to use frozen tuna steaks if I plan to eat it rare? I got some at Trader Joes today after seeing this blog =)
This looks YUMMY…
Anna – The ones I bought were previously frozen and I’m still alive! ;~)
Be careful of the mercury and metal warnings with some fish. Especially where the toddler is concerned.
Some fish are safer than others. I do know that tuna is suspect.
i am a hardcore sushi fan and this whole mercury thing has put a real damper on my favorite food.
I just had a similar dish at Phil’s Fish in Moss Landing Ca. The salsa also had cut up strawberries in it, and the whole thing was served on a bed of stuffing which included Macademia nuts. It was delicious and a bit expensive!
[...] with the Gourmet Project, Crab, Turnip and Leek Pasties from The Great Big Vegetable Challenge, Blackened Ahi Tuna with Simple Mango Salsa from GreenLiteBites, Lamb Meatballs with Pomegranate and Red Wine Ketchup from Gumbeaux in the [...]
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I wish I had a pickier eater than me in the house to test my food on! Although, I am not sure I want the extra laundry! he he Ahi Tuna is most known for being done seared or Tartare… which I actually like, but if I had it my way, I’d have it cooked in cream and butter! I have to say, your picture and story make it sound pretty good though!!!
Wow… okay, fine, I don’t eat fish but there was a time when I did and this was the kind of thing I’d drool over. I’m saving that salsa recipe though. Maybe I’ll try some blackened tofu. *sigh* It’s just not the same is it?
This was an amazing dish! I made two one for my husband and myself. I made something else for the kids and they ate half of mine. We all loved it. THANK YOU!!!!! My new favorite recipe.
I had some ahi tuna from Trader Joes that I wanted to cook up so I searched the site and found this recipe. Loved the salsa but I’m going to have to try blackening the fish again. I’m a newbie at blackening and this was actually my first attempt. I ruined my pan combining it with high heat and the cooking spray. It wasn’t non-stick, but metal… next time I’ll try cast iron.
I cooked it the amount of time on the recipe, but there was no pink in the middle, which is the way I like it. That’s the fun of cooking, though… testing, tasting, and tweaking. Next time I may also try medium-high since stoves cook so differently.
I absolutely love the recipes, Roni. I’m new to your blog and have tried the Acorn Squash, Pumpkin Pasta and Turkey Chili Cornbread Bake. I love how simple your recipes are to prepare, but how flavor-full they are.
Thanks so much for sharing the wealth of information and resources that you do. It makes a huge difference. :)
Thanks for the compliment and feedback Christy! SOrry this one didn’t turn out for you. DO you have gas or electric stove? I find that a huge factor in cooking. And if I remember correctly I think my pan was pretty black as well. I tend to beat my pots up! :)
Roni ~ Thanks for the response and you are MORE than welcome and deserving of the compliment. :)
I do have electric and am jonesing for a gas stove and covet my sister whenever I visit her.
I think a beat-up pan is a well-loved and used pan. It will give me practice on letting go of my “perfection” issues. HA! I’ll let you know how the retry goes… after I make the pan and heat adjustments.
This was amazing! I just googled tuna steaks and this came up and I had to try it. The contrast of the salty spicy with the mango was wonderful. As luck would have it, I had a mango that was just sitting in my fruit bowl and this was the perfect way to use it. I used some Louisiana blackened spice that I bought on my last trip to Houston so I didn’t mix up the spices like the recipe specified but it was still pretty good.
Thanks for the recipe.