Blackened Ahi Tuna with Mango Salsa

My family loves, loves, loves ahi tuna. And by family I mean everyone except my mom. My mom prefers her food fully cooked whereas the rest of us just live for that perfectly pink, raw center. Mmmm pink. We had some tuna steaks so my dad found this amazing recipe that we had to try!

The recipe was simple enough. Marinate tuna, rub in spice mix, blacken in a skillet, top with salsa. Simple and simply delicious. The spice rub provided a pop in your mouth, while the salsa with curiously sweet and spicy, in the best way of course. Served with some rice, this was just the perfect meal to end the evening. How delightful!

Blackened Ahi Tuna with Mango Salsa

Yields: 4 servings

Original recipe can be found here.

For the marinade:

2 tbsn. olive oil

2 tbsn. lime juice

2 cloves garlic, minced

4 tuna steaks

For the salsa:

1 fresh mango - peeled, pitted and chopped

1/4 cup finely chopped red bell pepper

1/2 Spanish onion, finely chopped

1 green onion, chopped

2 tbsn. chopped, fresh cilantro

1 jalapeno pepper, minced (seeded if you don't want it spicy)

2 tbsn. lime juice

1 1/2 tsp. olive oil

For the blackened spice mix:

2 tbsn. paprika

1 tbsn. cayenne pepper

1 tbsn. onion powder

2 tsp. salt

1 tsp. ground black pepper

1 tsp. dried thyme

1 tsp. dried basil

1 tsp. dried oregano

1 tbsn. garlic powder

4 tbsn. olive oil

Whisk together the olive oil, lime juice and garlic in a bowl. Rub the tuna steaks with the mixture and then place in a sealable container and chill in refrigerator for 3 hours. To make the salsa, combine the mango, bell pepper, onion, green onion, cilantro, and jalapeno in a bowl and stir. Add the lime juice and olive oil. Chill in refrigerator for 1 hour. To make the spice mix, combine the paprika, cayenne pepper, onion powder, salt, pepper, thyme, basil, oregano and garlic powder and mix.

Remove the tuna steaks from the refrigerator and gently rinse with water, then dip each side into the spice mixture to coat. Heat 2 tbsn. of olive oil in a large skillet and heat over medium heat. Gently lay the tuna steaks into the hot oil. Cook the tuna on one side for 3 minutes; remove to a plate. Pour the remaining 2 tbsn. of olive oil into the skillet and let it get hot. Lay the tuna with the uncooked side down into the skillet and cook another 3 mintues, remove from heat immediately. Spoon about 1/2 cup of the mango salsa onto 4 plates. Lay the tuna steaks on top and serve immediately.

Perfectly pink!