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Grilled Tuna Steaks with Mango Salsa

Grilled Tuna Steaks with Mango Salsa
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Grilled Tuna Steaks with Mango Salsa is a vibrant and fresh dish combining perfectly seared sushi-grade tuna steaks with a tangy, sweet mango salsa. Ready in under 30 minutes, this healthy, colorful meal is perfect for light summer dinners, outdoor barbecues, or casual gatherings. The bright flavors and quick preparation make it an impressive yet easy-to-make recipe that is both nutritious and visually stunning.

Ingredients

Scale

Tuna Steaks

  • 4 firm, sushi-grade tuna steaks (6 oz each)
  • 2 tbsp olive oil
  • Salt, to taste
  • Black pepper, to taste
  • 1 tbsp lime juice (optional, for marinade)
  • 1 tsp gluten-free soy sauce or tamari (optional, for marinade)

Mango Salsa

  • 2 ripe mangoes, finely diced
  • 1/4 cup red onion, finely diced
  • 1 fresh jalapeño, seeded and finely diced (optional)
  • 1/4 cup fresh cilantro, chopped
  • 2 tbsp lime juice
  • 1 tbsp olive oil
  • Salt, to taste
  • Black pepper, to taste
  • Optional additions: 1/2 diced avocado for creaminess

Instructions

  1. Prepare the Mango Salsa: Finely dice the mango, red onion, and jalapeño (if using). Chop the fresh cilantro. In a bowl, combine all salsa ingredients including lime juice, olive oil, salt, and pepper. Mix gently to combine and let sit while preparing tuna to allow flavors to meld.
  2. Marinate the Tuna Steaks: Brush both sides of the tuna steaks lightly with olive oil. Season with salt and pepper. Optionally, marinate the steaks for about 10 minutes in a mixture of olive oil, lime juice, and gluten-free soy sauce or tamari, but avoid over-marinating to keep the texture firm.
  3. Preheat the Grill: Heat your grill or grill pan to medium-high heat. Oil the cooking surface well to prevent sticking and help achieve a perfect sear on the tuna steaks.
  4. Grill the Tuna Steaks: Place the tuna steaks on the grill and cook for 2-3 minutes per side for medium-rare doneness, adjusting time depending on steak thickness. Aim to keep the tuna slightly pink in the center for tender, juicy texture.
  5. Plate and Add Mango Salsa: Remove the tuna steaks from the grill and let them rest for a couple of minutes. Top each steak generously with the fresh mango salsa before serving for optimal brightness and flavor contrast.

Notes

  • Always use sushi-grade tuna for safety and the best texture when seared.
  • Do not overcook tuna; rare to medium-rare keeps it juicy and tender.
  • Prepare mango salsa a few hours ahead and refrigerate to enhance flavors.
  • Use a hot grill for a seared crust and moist interior.
  • Pat tuna steaks dry before grilling to encourage even browning.
  • Store leftover tuna and salsa separately in airtight containers; consume within 24 hours.
  • Freeze only raw tuna steaks if needed; mango salsa does not freeze well.
  • Reheat grilled tuna gently in a skillet or enjoy cold with fresh salsa.

Nutrition

Keywords: grilled tuna, mango salsa, healthy seafood, quick dinner, summer recipe, gluten-free, fresh salsa

Find it online: https://marysplate.com/grilled-tuna-steaks-with-mango-salsa/