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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 quick, healthy, and vibrant dish combining perfectly seared sashimi-grade tuna with a fresh, zesty mango salsa. This flavorful recipe balances smoky, sweet, and tangy elements and is ideal for a light dinner or summer gathering, ready in under 30 minutes. It’s naturally gluten-free and easy to customize to personal tastes.

Ingredients

Scale

Tuna Steaks

  • 2 fresh sashimi-grade tuna steaks, about 1-inch thick
  • 2 tablespoons olive oil
  • Salt, to taste
  • Freshly ground black pepper, to taste

Mango Salsa

  • 1 ripe but firm mango, diced
  • 1/4 cup red onion, finely chopped
  • 1 small jalapeño, minced (adjust to taste)
  • 1/4 cup fresh cilantro leaves, chopped
  • Juice of 1 lime

Instructions

  1. Prepare the Mango Salsa: In a medium bowl, combine diced mango, red onion, jalapeño, and chopped cilantro. Squeeze fresh lime juice over the mixture and gently toss to combine. Set aside to allow the flavors to meld while you prepare the tuna.
  2. Season the Tuna Steaks: Brush the tuna steaks lightly with olive oil on both sides. Sprinkle with salt and freshly ground black pepper to taste. Let them sit for a few minutes to absorb the seasoning.
  3. Preheat the Grill: Heat your grill or grill pan to high heat. Make sure the grates are clean and well-oiled to prevent sticking.
  4. Grill the Tuna Steaks: Place the tuna steaks on the grill and cook for about 2-3 minutes per side for rare to medium-rare. Adjust time based on thickness and desired doneness, keeping in mind tuna is best slightly pink inside.
  5. Plate and Top with Mango Salsa: Remove the tuna from the grill and let it rest for a minute. Serve each steak topped generously with the fresh mango salsa for a delicious contrast of flavors and textures.

Notes

  • Choose fresh, sushi-grade tuna for the best flavor and tenderness.
  • Sear tuna over high heat to lock in juices and create a perfect crust.
  • Avoid overcooking; medium-rare keeps tuna moist and tender.
  • Prepare mango salsa just before serving to keep it fresh and vibrant.
  • Brush grill grates with oil to prevent sticking.
  • Store leftover tuna and salsa separately in airtight containers in the refrigerator up to 2 days.
  • Reheat tuna gently on low heat; do not reheat mango salsa.
  • This recipe is naturally gluten-free.

Nutrition

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

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