Seared Tuna Steak With Mango Salsa Recipes

BLACKENED TUNA STEAKS WITH MANGO SALSA

Steps:

• Whisk together the olive oil, lime juice, and garlic in a bowl. Rub the tuna steaks with the mixture. Place the steaks in a sealable container and chill in refrigerator 3 hours.
• Combine the mango, bell pepper, Spanish onion, green onion, cilantro, and jalapeno pepper in a bowl; stir. Add the lime juice and 1 1/2 teaspoons olive oil and toss to combine. Chill in refrigerator 1 hour.
• Stir together the paprika, cayenne pepper, onion powder, salt, pepper, thyme, basil, oregano, and garlic powder in a bowl. Remove the tuna steaks from the refrigerator and gently rinse with water and then dip each side of each steak in the spice mixture to coat.
• Heat 2 tablespoons olive oil in a large skillet 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 tablespoons 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 minutes; remove from heat immediately.
• Spoon about 1/2 cup of the mango salsa onto each of 4 plates. Lay the tuna steaks atop the salsa and serve immediately.

SEARED TUNA STEAK WITH MANGO SALSA

Steps:

• Mix salt and pepper on a flat plate.
• Dip the sides of the tuna steak into the mixture (not the top and bottom surfaces that will touch the frying pan).
• Heat olive oil in a large frying pan.
• Place tuna steak in hot pan and cook for two to three minutes per side.
• Combine mango, avocado, and red onion.
• Squeeze lime on top and pour in the orange juice. Serve on top of tuna steak.

SEARED AHI TUNA STEAK WITH MANGO SALSA AND WASABI-AVOCADO CREAM RECIPE BY TASTY

Steps:

• Marinate the Ahi tuna steaks in soy sauce and chili flakes. The soy sauce should cover the steaks. Use more if needed. Chill in the refrigerator for 1 hour.
• Mango salsa: Dice the mango, bell pepper and onion. Combine all ingredients in a bowl and mix well. Salt to taste. Chill in the refrigerator for 1 hour.
• Wasabi-avocado cream: Blend all ingredients in a food processor until smooth or mash with a fork.
• Ahi tuna steaks: Take tuna out of the marinade and pat dry with paper towels. Spray/brush with vegetable oil.
• Heat a cast iron pan and sear tuna steaks for 2 minutes per side for medium or 4 minutes per side for well-done.
• Spoon wasabi-avocado cream and mango salsa on the plate and lay Ahi tuna steak on top.
• Serve and enjoy.

SEARED TUNA WITH MANGO: SALSA-CA TU CHIEN

Steps:

• In a shallow dish combine the oregano, white and black sesame seeds, brown sugar, pinch of salt and pepper, julienned ginger, coriander (cilantro), Vietnamese mint, Asian basil and the pounded ginger, garlic, and onion. Mix well, and then roll the tuna steak in the mixture, turning to coat it well. Place a nonstick pan over medium-high heat, and add the vegetable oil. Sear the tuna for 45 to 60 seconds on all sides, or until browned. Remove the tuna and slice into 3/4-inch thick slices and serve on a bed of the mango salsa. Finish with a squeeze of lime and sprinkle with a pinch or black sesame seeds.

SEARED TUNA TOSTADA WITH BLACK BEAN MANGO SALSA

Steps:

• Black Bean Mango Salsa: Combine first 7 ingredients in a large bowl. Season to taste with salt & white pepper. May be prepared and refrigerated, covered, up to 1 day ahead. Bring to room temperature 1 hour before serving.
• Roasted Yellow Pepper Vinaigrette: Combine all ingredients in a food processor and process until smooth. Season with salt and pepper.
• Seared Tuna: In a large saute pan over high heat, heat the oil until it begins to smoke. Season each steak with salt and pepper to taste and cook for 30 seconds or until brown and crisp. Turn the tuna over, and cook for 10 seconds more or until done to your liking. Cut the seared tuna into 1 1/2" squares just before serving.
• Assembly: 2 cups peanut oil 7 flour tortillas, cut into 6-inch diameter rounds Black Bean Mango Salsa Jicama, julienned Vinaigrette (juice of ? lemon, 3 tablespoons olive oil, salt&pepper) Seared tuna steaks Yellow Pepper Vinaigrette 20 cilantro leaves
• In a medium skillet over high heat, heat the peanut oil to 375 degrees F or until an edge of a tortilla sizzles when it is immersed. Fry the tortilla until crisp, about 1 1/2 minutes on each side. Drain on paper towels and set aside. For each tostada, toss jicama in vinaigrette and place 2 tablespoons on each tortilla, top jicama with a thin layer of salsa and place a piece of grilled tuna on top. Garnish with a cilantro leaf and yellow pepper vinaigrette.

GRILLED TUNA STEAKS WITH MANGO SALSA

Steps:

• Whisk together the olive oil, 4 T lime juice, soy sauce, ginger and 3 t garlic paste. Place tuna steaks in a single layer in a nonreactive dish and cover with the marinatde. Turn to coat both sides. Place in the refrigerator 3-5 hours, turning occasionally.
• In a small bowl, toss remaining ingredients and chill.
• Remove tuna steaks from the marinade. Cook on a hot grill for about 3-5 minutes per side so that the steaks remain pink in the center. Spoon the chilled salsa over each steak and garnish with a cilantro sprig if desired.