Blackened Tuna with Mango Salsa

We’ve been on a “chops” kick lately:  lamb chops, pork chops, goat chops, and all with basically the same cooking method and ingredients (yes, they are THAT good).  At this point I don’t know which recipe to post – I’m more than willing to take suggestions for what you’d like to see – so I decided that it was time to begin rifling my older, SAD recipes and see which could best be tweaked to fit our present diet.

This one?  Perfect.

Based on two beautiful restaurant recipes and originally posted 2 1/2 years ago, the only thing that kept this recipe from being “real food” was the granulated sugar in the salsa – so I’ve replaced it with a generous drizzle of honey, which is really all it needs, especially if the mango is nice and ripe.  (It also doesn’t hurt that the cookbook could use another seafood/fish recipe.)  It’s also absurdly quick and easy, especially if you make the salsa ahead of time.

Oh, and it’s delicious too boot.  So how can you lose?

Blackened Tuna with Mango Salsa
Blackened Tuna with Mango Salsa
Serves: 2
  • 2 four-ounce sashimi-grade Ahi or yellowfin tuna filets
  • Blackening Seasoning
  • 1 1/2 tablespoon paprika
  • 1/2 tablespoon ground cayenne pepper
  • 1/2 tablespoon pure red chili powder
  • 1/4 tablespoon freshly ground white pepper
  • 1 teaspoon kosher or sea salt
  • Mango Salsa
  • 1 ripe mango, peeled, seeded and diced
  • 2 teaspoons honey
  • 1/3 cup finely diced red onion
  • 2 jalapeno peppers, seeded and minced, or to taste
  • 1 tablespoon fresh lime juice
  • 1/3 cup fresh cilantro, finely chopped
  1. In a medium, non-reactive bowl, drizzle the honey over the mango; stir well and refrigerate for 30 minutes to an hour. Stir in the onion, jalapenos and lime juice; cover and refrigerate for at least one additional hour, to allow the flavors to blend. Stir in the cilantro just before serving.
  2. Mix all of the blackening spices together on a plate, and dredge the tuna on all sides. Heat a lightly greased cast iron skillet until nearly smoking and sear the fish over high heat until desired doneness – about 15 – 30 seconds per side for rare; about 1 minute each side for medium-rare.
  3. Thinly slice and arrange the tuna on two plates; garnish each serving with about 1/4 cup of the salsa. Serve immediately.
  4. Nutrition (per serving): 251 calories, 2.3g total fat, 44.2mg cholesterol, 94.5mg sodium, 943mg potassium, 30.3g carbohydrates, 5.8g fiber, 21.4g sugar, 30.4g protein.

9 thoughts on “Blackened Tuna with Mango Salsa”

  1. This has always been one of my favorites. I’d even dump some if not all the honey and make it even lower in sugar.

  2. If you can get your hands on it, palm sugar is pretty natural too. Find it at the Asian markets… I love the dish, it is very nice, and colorful too! I caution about Ahi though, because it is not only endangered, but Albacore is a much nicer fish in terms of toxicity. Just thought you’d like to know!

    1. Thank you, Alex! It really IS delicious – it’s our favorite tuna recipe. I rather like the photo, too; mainly because it’s over a year old, and illustrates how much my food photography has improved since I took it. But the colors ARE lovely, aren’t they?

  3. Oooh oooh oooh! This would be something *both* the hubby and I would enjoy, instead of just one or the other…think I’ll be moving this to the top of my list for Friday Fish night! 🙂

Comments are closed.