5 from 72 votes
Yellowfin Tuna with Spicy Mango Salsa
Yellowfin Tuna with Spicy Mango Salsa features seared tuna steaks coated in a fragrant rub of crushed fennel, coriander, and peppercorns, paired with a vibrant mango salsa that combines diced ripe mango with red onion, jalapeño, ginger, and sriracha for heat. The contrast of the tender, slightly rare tuna with the fresh, tangy, and spicy salsa makes a balanced dish suitable for light meals or appetizers.
Prep Time
20 mins
Cook Time
4 mins
Total Time
24 mins
Servings:
4
people
Calories:
300 kcal
Course:
Dinner
Cuisine:
International
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 people
Amount Per Serving
Calories 300
% 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.