Yellowfin Tuna with Spicy Mango Salsa
User Reviews
5
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Prep Time
20 mins
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Cook Time
4 mins
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Total Time
24 mins
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Servings
4 people
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Calories
300 kcal
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Course
Dinner
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Cuisine
International
Yellowfin Tuna with Spicy Mango Salsa
Description
This recipe highlights yellowfin tuna steaks seasoned with a freshly crushed spice blend of fennel seeds, coriander seeds, mixed peppercorns, sea salt, and black pepper. The spices form a crust when the tuna is rubbed with olive oil and seared briefly on high heat to achieve a lightly cooked exterior while keeping the center pink and tender.
The spicy mango salsa complements the fish with sweet mango chunks, crisp red onion, minced jalapeño, fresh ginger, sriracha chili sauce, and lemon juice, balanced by salt and black pepper. The salsa offers a bright, slightly hot contrast to the savory and aromatic tuna.
Plated with the salsa spread on the dish and the seared tuna placed on top, this preparation creates a colorful and flavorful presentation combining fresh fruitiness and spice with the meaty texture of the tuna.
Storage recommendations include refrigerating the prepared mango salsa and tuna separately for up to 3-4 days, and freezing the tuna for up to 3 months. Making the salsa and crushing the seeds ahead of time can enhance the flavors through marination.
Ingredients
- 4 yellowfin tuna
- 1 tablespoon fennel seeds
- 1 tablespoon coriander seeds
- 1 tablespoon mixed peppercorns whole
- 1 tablespoon salt sea salt
- black pepper
FOR THE SPICY MANGO SALSA (3 cup)
- 3 Mango ripe, peeled and cut into ¼ inch dice
- 1 red onion peeled and cut into small dice, medium
- 1 jalapeño stemmed, seeds removed, and minced
- 1 ½ teaspoon ginger minced
- 1 tablespoon sriracha hot chili sauce
- ¼ cup lemon juice
- salt to taste
- black pepper to taste
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
- Prepare the mango salsa a day ahead for flavors to meld in the refrigerator.
- Crush the spice seeds in advance to save preparation time and deepen flavor.
- Store cooked tuna and mango salsa separately in airtight containers; both last 3-4 days refrigerated.
- Frozen tuna can be kept up to 3 months; freezing salsa may alter its texture.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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