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Ahi Tuna with Mango Salsa * Once in a Blue Spoon

Ahi Tuna with Fresh Mango Salsa

Seared ahi tuna in a zesty and bright marinade with fresh, sweet and spicy mango salsa

Course Main Course
Prep Time 35 minutes
Cook Time 10 minutes
Total Time 45 minutes
Servings 2 servings
Author Taylor * Once in a Blue Spoon

Ingredients

For the Tuna:

  • ¼ cup soy sauce
  • 2 tablespoons olive oil
  • 1 ½ tablespoons honey
  • 1 lime - zest and juice
  • 2 cloves garlic – pressed or minced
  • ½ teaspoon black pepper
  • 1 inch piece fresh ginger – grated
  • 1 pinch of cayenne pepper
  • 2 ahi (or yellowfin) tuna steaks
  • Drizzle of olive oil for the pan

For the Mango Salsa:

  • ½ mango
  • ½ red bell pepper any color will work I just think red is the prettiest here
  • ¼ sweet onion
  • ½ large jalapeno see note
  • 2 tablespoon fresh cilantro
  • 1 lime – zest + ½ the juice

To Serve:

  • Serve over quinoa, rice, or salad

Instructions

For the Tuna:

  1. In a shallow dish or bowl whisk together the marinade ingredients until well combined, add the tuna steaks, cover, and refrigerate for at least 30 minutes

  2. Remove tuna from the fridge

  3. Heat a pan over high heat, add the drizzle of olive oil, cook the steaks for ~2 minutes on each side, the tuna will be seared on the outside but rare on the inside (if you want your tuna cooked more increase cooking time on each side)

  4. Plate the tuna steaks and serve with mango salsa and quinoa, rice, or salad as desired

For the Mango Salsa:

  1. While the tuna is marinating chop the mango and red bell pepper into ~1/4” pieces

  2. Finely chop the onion and jalapeno (see notes)

  3. Finely chop the cilantro

  4. Combine mango, pepper, onion, jalapeno, and cilantro in a small bowl

  5. Add the lime zest and juice, stir to combine

Recipe Notes

- You can use more less jalapeno depending on how spicy you like your salsa, if you want a mild salsa remove all of the seeds and ribs from the jalapeno

- I’m not a big fan of raw onion and don’t want to bite into a large chunk so I chop mine super fine, if you have no problem with raw onion feel free to chop the onion into ~¼” pieces

- While this probably isn’t food safety expert approved I spooned the leftover marinade over my tuna, I figured the tuna is basically raw so the marinade should be fine (I also have zero qualms about eating raw eggs so take that as you will), but if you would like the extra flavor without potential food poisoning heat the leftover marinade and allow it to boil for a few minutes before serving