Hawaiian Blackened Tuna with Mango Salsa
    Servings
    2
    Servings
    2
    Ingredients
    • 1tablespoon macadamia nut oil
    • 1tablespoon fresh lime juice
    • 1tablespoon fresh marjoramchopped
    • 1tablespoon fresh cilantrochopped
    • 1/2teaspoon ground mustard powder
    • 1/2teaspoon chili powder
    • 1/2teaspoon garlic powder
    • 1/2teaspoon paprika
    • 1/2teaspoon salt(optional – to taste)
    • 24-6 ounces each wild Ahi Tuna steaks
    • 1tablespoon macadamia nut oil
    • 1tablespoon fresh lime juice
    • 1tablespoon cilantrochopped
    • 1 mangopeeled, pitted, and diced
    • 1/2 red bell pepperfinely chopped
    • 1tablespoon shallotsfinely chopped
    • 1tablespoon chivesfinely chopped
    • 1/2 jalapenoseeded and minced (optional)
    • salt and pepper to taste
    • head of red or green endive
    Instructions
    1. For tuna herb mixture, mix macadamia nut oil, lime juice, marjoram, cilantro, mustard powder, chili powder, garlic powder, paprika, and salt in a small bowl.
    2. Brush each tuna steak with herb mixture, patting into fish with fingertips. Cover and refrigerate for 1 hour.
    3. For mango salsa, mix macadamia nut oil, lime juice, and cilantro in a medium bowl.
    4. Stir in mango, bell peppers, shallots, chives, and jalapeño, if using. Season with salt and pepper. Set aside.
    5. Heat a medium skillet over medium heat. You should not need extra oil for cooking because the fish was marinated in oil. Place tuna steaks in pan and sear, 1 to 2 minutes per side, depending on how cooked you prefer them. Don’t overcook; the tuna should be pink on the inside. Transfer tuna to a cutting board and slice against the grain.
    6. Arrange the endive leaves on a platter and top with mango salsa. Place sliced tuna on the side of the platter.
    Recipe Notes

     

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    Hawaiian Blackened Tuna with Mango Salsa
    Votes: 1
    Rating: 4
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    Servings
    Ingredients
    • 1 tablespoon macadamia nut oil
    • 1 tablespoon fresh lime juice
    • 1 tablespoon fresh marjoram chopped
    • 1 tablespoon fresh cilantro chopped
    • 1/2 teaspoon ground mustard powder
    • 1/2 teaspoon chili powder
    • 1/2 teaspoon garlic powder
    • 1/2 teaspoon paprika
    • 1/2 teaspoon salt (optional - to taste)
    • 2 4-6 ounces each wild Ahi Tuna steaks
    • 1 tablespoon macadamia nut oil
    • 1 tablespoon fresh lime juice
    • 1 tablespoon cilantro chopped
    • 1 mango peeled, pitted, and diced
    • 1/2 red bell pepper finely chopped
    • 1 tablespoon shallots finely chopped
    • 1 tablespoon chives finely chopped
    • 1/2 jalapeno seeded and minced (optional)
    • salt and pepper to taste
    • head of red or green endive
    Servings
    Ingredients
    • 1 tablespoon macadamia nut oil
    • 1 tablespoon fresh lime juice
    • 1 tablespoon fresh marjoram chopped
    • 1 tablespoon fresh cilantro chopped
    • 1/2 teaspoon ground mustard powder
    • 1/2 teaspoon chili powder
    • 1/2 teaspoon garlic powder
    • 1/2 teaspoon paprika
    • 1/2 teaspoon salt (optional - to taste)
    • 2 4-6 ounces each wild Ahi Tuna steaks
    • 1 tablespoon macadamia nut oil
    • 1 tablespoon fresh lime juice
    • 1 tablespoon cilantro chopped
    • 1 mango peeled, pitted, and diced
    • 1/2 red bell pepper finely chopped
    • 1 tablespoon shallots finely chopped
    • 1 tablespoon chives finely chopped
    • 1/2 jalapeno seeded and minced (optional)
    • salt and pepper to taste
    • head of red or green endive
    Votes: 1
    Rating: 4
    You:
    Rate this recipe!
    Add to Meal Plan:
    This recipe has been added to your Meal Plan
    Add to Shopping List
    This recipe is in your Shopping List
    Instructions
    1. For tuna herb mixture, mix macadamia nut oil, lime juice, marjoram, cilantro, mustard powder, chili powder, garlic powder, paprika, and salt in a small bowl.
    2. Brush each tuna steak with herb mixture, patting into fish with fingertips. Cover and refrigerate for 1 hour.
    3. For mango salsa, mix macadamia nut oil, lime juice, and cilantro in a medium bowl.
    4. Stir in mango, bell peppers, shallots, chives, and jalapeño, if using. Season with salt and pepper. Set aside.
    5. Heat a medium skillet over medium heat. You should not need extra oil for cooking because the fish was marinated in oil. Place tuna steaks in pan and sear, 1 to 2 minutes per side, depending on how cooked you prefer them. Don’t overcook; the tuna should be pink on the inside. Transfer tuna to a cutting board and slice against the grain.
    6. Arrange the endive leaves on a platter and top with mango salsa. Place sliced tuna on the side of the platter.
    Recipe Notes