Yellowfin Tuna with Spicy Mango Salsa

Name: Yellowfin Tuna with Spicy Mango Salsa
Prep time: 20 min
Cook time: 4 min
Total time: 24 min
Yield: 4 people
Ingredients: 4 yellowfin tuna; 1 tablespoon fennel seeds; 1 tablespoon coriander seeds; 1 tablespoon whole mixed peppercorns; 1 tablespoon sea salt; black pepper; 3 mangoes; 1 medium red onion; 1 Jalapeño; 1 ½ teaspoon ginger; 1 tablespoon sriracha hot chili sauce; ¼ cup lemon juice; salt and pepper

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5.0

72 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
24 mins
Servings
4 people
Calories
300 kcal
Course
Dinner
Cuisine
International

Yellowfin Tuna with Spicy Mango Salsa

Yvette Baldwin

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Close your eyes and imagine this: cooked to perfection yellowfin tuna with a beautiful crust of mixed peppercorns, fennel seeds – can you smell them – and coriander.

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Ingredients

Servings

4 yellowfin tuna
1 tablespoon fennel seeds
1 tablespoon coriander seeds
1 tablespoon whole mixed peppercorns
1 tablespoon sea salt
black pepper

FOR THE SPICY MANGO SALSA (3 cup)

3 mangoes ripe, peeled and cut into ¼ inch dice
1 medium red onion peeled and cut into small dice
1 Jalapeño stemmed, seeds removed, and minced
1 ½ teaspoon ginger minced
1 tablespoon sriracha hot chili sauce
¼ cup lemon juice
salt and pepper to taste

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Instructions

SPICY MANGO SALSA

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.

YELLOWFIN TUNA

In a mortar, crush the fennel seeds, coriander seeds, mixed peppercorn, sea salt, and regular pepper together 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.

Notes

Storage: You can easily store this fish and the mango salsa in the fridge.
Make-Ahead: You can prepare the mango salsa the day before and let it rest in the refrigerator overnight. The flavors will continue to bind.
Crushing the seeds the day before can be of help.
Refrigerator: The tuna and mango salsa will last 3-4 days in the refrigerator in an airtight container.
Freezer: Freeze the tuna for up to 3 months. While you can freeze the salsa, it may not retain its original texture.

Nutrition Information

Show Details

Calories 300kcal (15%) Carbohydrates 28g (9%) Protein 43g (86%) Fat 2g (3%) Saturated Fat 1g (5%) Trans Fat 1g Cholesterol 66mg (22%) Sodium 166mg (7%) Potassium 1104mg (32%) Fiber 4g (16%) Sugar 23g (46%) Vitamin A 1795IU (36%) Vitamin C 67mg (74%) Calcium 46mg (5%) Iron 2mg (11%)

Nutrition Facts

Serving: 4people

Amount Per Serving

Calories 300 kcal

% Daily Value*

Calories	300kcal	15%
Carbohydrates	28g	9%
Protein	43g	86%
Fat	2g	3%
Saturated Fat	1g	5%
Trans Fat	1g	50%
Cholesterol	66mg	22%
Sodium	166mg	7%
Potassium	1104mg	23%
Fiber	4g	16%
Sugar	23g	46%
Vitamin A	1795IU	36%
Vitamin C	67mg	74%
Calcium	46mg	5%
Iron	2mg	11%