SEARED SESAME TUNA & GRILLED AVOCADO-MANGO SALSA RECIPE - (4.2/5)
Provided by ruthg
Number Of Ingredients 22
Steps:
- AHI TUNA: Turn on grill and set to high. In a small basting bowl, mix olive and sesame oils. Liberally brush the oil mixture over the tuna steaks. Toss both black and white sesame seeds in a large bowl and season with salt and pepper to taste. Press the tuna steaks into the sesame seeds, covering all sides of the fish. Grill the tuna, searing the fish on all sides for 45 seconds to 2 minutes. The fish should have grill marks but still be medium rare in the center. Remove from the grill, season with additional salt and pepper to taste, slice and serve the tuna with grilled avocado-mango salsa and summer greens. SALSA: Turn on grill and set to high. Combine the tomato, onion, garlic, cilantro, jalapeno, juice of one lime, and vinegar. Score the cut sides of both the avocado and mango, then brush with a mixture of the canola oil and the reserved 1 tablespoon of lime juice. Grill the avocado and mango for 3 to 4 minutes, turning a quarter turn after 60-90 seconds and removing from heat once cross-hatch grill marks are in place. Discard the skin and chop the seared avocado and mango. Combine with the other vegetables. Season to taste with cumin, cayenne pepper, salt and freshly ground pepper. Refrigerate for 20 minutes, drain any excess liquid and serve.
SEARED SWORDFISH WITH MANGO SALSA
A great al fresco meal, simple, summery, light and refreshing - all you need now is some sun!
Provided by Good Food team
Categories Dinner, Main course, Supper
Time 15m
Number Of Ingredients 8
Steps:
- Rub the oil all over the fish and season. Heat a griddle pan or BBQ, cook the fish for 3 mins, then turn over and cook for 3 mins on the other side until charred and just cooked through.
- For the salsa, toss together the mango, spring onions, chilli, lime zest and juice and coriander. Serve with the grilled fish and salad leaves.
Nutrition Facts : Calories 208 calories, Fat 10 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 12 grams sugar, Fiber 2 grams fiber, Protein 19 grams protein, Sodium 0.34 milligram of sodium
BLACKENED TUNA STEAKS WITH MANGO SALSA
Steps:
- Whisk together the olive oil, lime juice, and garlic in a bowl. Rub the tuna steaks with the mixture. Place the steaks in a sealable container and chill in refrigerator 3 hours.
- Combine the mango, bell pepper, Spanish onion, green onion, cilantro, and jalapeno pepper in a bowl; stir. Add the lime juice and 1 1/2 teaspoons olive oil and toss to combine. Chill in refrigerator 1 hour.
- Stir together the paprika, cayenne pepper, onion powder, salt, pepper, thyme, basil, oregano, and garlic powder in a bowl. Remove the tuna steaks from the refrigerator and gently rinse with water and then dip each side of each steak in the spice mixture to coat.
- Heat 2 tablespoons olive oil in a large skillet over medium heat. Gently lay the tuna steaks into the hot oil. Cook the tuna on one side for 3 minutes; remove to a plate. Pour the remaining 2 tablespoons olive oil into the skillet and let it get hot. Lay the tuna with the uncooked side down into the skillet and cook another 3 minutes; remove from heat immediately.
- Spoon about 1/2 cup of the mango salsa onto each of 4 plates. Lay the tuna steaks atop the salsa and serve immediately.
Nutrition Facts : Calories 457.8 calories, Carbohydrate 18.3 g, Cholesterol 77.1 mg, Fat 24.7 g, Fiber 4.1 g, Protein 42.1 g, SaturatedFat 3.6 g, Sodium 1233.4 mg, Sugar 9.2 g
SEARED TUNA WITH JAPANESE SALSA
Steps:
- Mix all the ingredients for the sauce. Add the chopped tomato, cilantro and onion. Season the tuna very well with salt and pepper. Heat a large skillet over high heat and add the vegetable oil. When the oil is hot, sear the tuna for 30 seconds on each side. Remove from heat and slice the tuna into 1/4-inch slices. To serve, neatly arrange the tuna slices and avocado slices on a plate and drizzle the sauce over the tuna.
SEARED TUNA WITH MANGO: SALSA-CA TU CHIEN
Provided by Food Network
Time 19m
Yield 4 servings
Number Of Ingredients 21
Steps:
- In a shallow dish combine the oregano, white and black sesame seeds, brown sugar, pinch of salt and pepper, julienned ginger, coriander (cilantro), Vietnamese mint, Asian basil and the pounded ginger, garlic, and onion. Mix well, and then roll the tuna steak in the mixture, turning to coat it well. Place a nonstick pan over medium-high heat, and add the vegetable oil. Sear the tuna for 45 to 60 seconds on all sides, or until browned. Remove the tuna and slice into 3/4-inch thick slices and serve on a bed of the mango salsa. Finish with a squeeze of lime and sprinkle with a pinch or black sesame seeds.
SEARED TUNA TOSTADA WITH BLACK BEAN MANGO SALSA
Provided by Bobby Flay
Time 55m
Yield 20 servings
Number Of Ingredients 19
Steps:
- Black Bean Mango Salsa: Combine first 7 ingredients in a large bowl. Season to taste with salt & white pepper. May be prepared and refrigerated, covered, up to 1 day ahead. Bring to room temperature 1 hour before serving.
- Roasted Yellow Pepper Vinaigrette: Combine all ingredients in a food processor and process until smooth. Season with salt and pepper.
- Seared Tuna: In a large saute pan over high heat, heat the oil until it begins to smoke. Season each steak with salt and pepper to taste and cook for 30 seconds or until brown and crisp. Turn the tuna over, and cook for 10 seconds more or until done to your liking. Cut the seared tuna into 1 1/2" squares just before serving.
- Assembly: 2 cups peanut oil 7 flour tortillas, cut into 6-inch diameter rounds Black Bean Mango Salsa Jicama, julienned Vinaigrette (juice of ? lemon, 3 tablespoons olive oil, salt&pepper) Seared tuna steaks Yellow Pepper Vinaigrette 20 cilantro leaves
- In a medium skillet over high heat, heat the peanut oil to 375 degrees F or until an edge of a tortilla sizzles when it is immersed. Fry the tortilla until crisp, about 1 1/2 minutes on each side. Drain on paper towels and set aside. For each tostada, toss jicama in vinaigrette and place 2 tablespoons on each tortilla, top jicama with a thin layer of salsa and place a piece of grilled tuna on top. Garnish with a cilantro leaf and yellow pepper vinaigrette.
GRILLED TUNA WITH MANGO-PAPAYA SALSA
Yummy tuna with salsa. The salsa is soooo good. Depending on the size of your mango and papaya, you should have some extra salsa left. I like to use the rest of it up as a snack with tortilla chips. Recipe by chef Keith Famie. Note: Probably any sturdy fish would be good in this recipe ie. Mahi Mahi or swordfish, etc... Enjoy!
Provided by LifeIsGood
Categories Tuna
Time 30m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Salsa:.
- Combine the papaya, mango, red pepper, cilantro, pepper flakes, honey and lime juice. Season with salt and pepper. Refrigerate until ready to use.
- Tuna:.
- Prepare an outdoor grill and heat to medium high heat.
- Season the tuna with salt and pepper. Lightly coat each piece with oil to prevent the fish from sticking to the grill grates. Place the tuna on the grill and rotate 90 degrees after about 1 minute or so. Grill an additional 2 minutes, then turn over and repeat the process. Cook to the desired doneness. Keith recommends medium-rare.
- Serve each tuna steak with a scoop of mango-papaya salsa.
SEARED AHI TUNA STEAK WITH MANGO SALSA AND WASABI-AVOCADO CREAM RECIPE BY TASTY
Here's what you need: ahi tuna steaks, soy sauce, Chilli flakes, vegetable oil, mango, red bell pepper, onion, green onion, fresh cilantro, jalapeño pepper, lime juice, olive oil, salt, avocado, wasabi, lime, sour cream, sesame oil
Provided by Heying Duan
Yield 2 servings
Number Of Ingredients 18
Steps:
- Marinate the Ahi tuna steaks in soy sauce and chili flakes. The soy sauce should cover the steaks. Use more if needed. Chill in the refrigerator for 1 hour.
- Mango salsa: Dice the mango, bell pepper and onion. Combine all ingredients in a bowl and mix well. Salt to taste. Chill in the refrigerator for 1 hour.
- Wasabi-avocado cream: Blend all ingredients in a food processor until smooth or mash with a fork.
- Ahi tuna steaks: Take tuna out of the marinade and pat dry with paper towels. Spray/brush with vegetable oil.
- Heat a cast iron pan and sear tuna steaks for 2 minutes per side for medium or 4 minutes per side for well-done.
- Spoon wasabi-avocado cream and mango salsa on the plate and lay Ahi tuna steak on top.
- Serve and enjoy.
Nutrition Facts : Calories 713 calories, Carbohydrate 51 grams, Fat 40 grams, Fiber 12 grams, Protein 44 grams, Sugar 28 grams
GRILLED TUNA STEAKS WITH MANGO SALSA
From inside the carton of a tube of Amore Garlic Paste. Saving here for safe keeping as I couldn't find the same recipe already posted. I am guessing on times as I haven't had a chance to make this yet since we still have several feet of snow on!!! (Doesn't include marinating time.) **Made this last night on the griddle pan on the stovetop. Loved it and can't wait to try this on the charcoal grill... Light, filling and flavorful!
Provided by under12parsecs
Categories Tuna
Time 15m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Whisk together the olive oil, 4 T lime juice, soy sauce, ginger and 3 t garlic paste. Place tuna steaks in a single layer in a nonreactive dish and cover with the marinatde. Turn to coat both sides. Place in the refrigerator 3-5 hours, turning occasionally.
- In a small bowl, toss remaining ingredients and chill.
- Remove tuna steaks from the marinade. Cook on a hot grill for about 3-5 minutes per side so that the steaks remain pink in the center. Spoon the chilled salsa over each steak and garnish with a cilantro sprig if desired.
SEARED TUNA AND SALSA
A light tasty meal that is ready in minutes. I prefer fresh tuna when I can get it but even flash frozen fish seems to work well with this recipe. Cooking with high heat (either on a grill or in a pan) is the key. From Cuisine at Home Weeknight Menus.
Provided by Grease
Categories Tuna
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- For the salsa, gently combine the salsa ingredients in a bowl. Set aside and prepare the tuna.
- To promote browning, pat the tuna steaks dry and season with salt and pepper. Heat vegetable oil in large sauté pan over medium-high heat. It is hot enough when it begins to lightly smoke. Add the tuna steaks and sear for just a couple of minutes on each side, until medium rare.
- Serve with salsa spooned over the tuna.
Nutrition Facts : Calories 532.6, Fat 27.7, SaturatedFat 5.2, Cholesterol 86.2, Sodium 94.1, Carbohydrate 16.1, Fiber 4.7, Sugar 9.1, Protein 54.5
PEPPERED TUNA WITH MANGO-CORN SALSA
Steps:
- Combine first 7 ingredients in bowl.(Can be prepared up to 6 hours ahead. Cover and refrigerate.)
- Preheat broiler. Brush both sides of fish with lime juice. Season with salt. Press 1 teaspoon pepper onto 1 side of each fillet. Transfer fish to baking sheet. Broil until just cooked through, about 6 minutes. Transfer fish to plates. Top with salsa and serve.
GRILLED TUNA WITH MANGO SALSA
This is a perfect BBQ dish when it's warm outside. The fish grilled to your preference with a spicy fresh mango salsa. It's light and lush.
Provided by graniteangel
Categories Tuna
Time 1h45m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Roast the chilies over a gas burner or in a dry griddle until the skins blister and darken. Do not let the flesh burn.
- Place chilies in a sealed zip lock bag to keep steam inside Let steam for 20 minutes.
- Meanwhile, peel and then dice mangoes into about 1/2 inch thich cubes and add to a bowl.
- Remove the roasted chilies from the bag and carefully peel off the skins. Cut off the steams and slit the chilies, scraping out the seeds.
- Chop the chilies, cilantro, white onions finely and add them to the bowl. Also add the lime juice and zest. Stir well and cover. let sit in fridge for at least an hour before serving.
- Brush Tuna steaks with light coat of olive oil and season with kosher salt and black ground pepper to taste.
- Grill tuna for about 3 minutes on each side. More if you like it more done in the middle.
- Serve the mango salsa either on top of grilled fish or on the side.
- It's also really good served with flour or corn tortillas.
Nutrition Facts : Calories 84.5, Fat 0.4, SaturatedFat 0.1, Sodium 4.9, Carbohydrate 21.8, Fiber 2.4, Sugar 17.3, Protein 1.1
SEARED TUNA WITH JAPANESE SALSA
Great combination of flavors and super easy from Rachel Ray. The recipe posted is her recipe, however, I use half the soy sauce and half the vinegar and half the sugar.
Provided by Vicki in CT
Categories One Dish Meal
Time 20m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Mix all the ingredients for the sauce.
- Add the chopped tomato, cilantro and onion.
- Season the tuna very well with salt and pepper.
- Heat a large skillet over high heat and add the vegetable oil. When the oil is hot, sear the tuna for 30 seconds on each side. Remove from heat and slice the tuna into 1/4-inch slices. This should be rare to medium rare.
- To serve, neatly arrange the tuna slices and avocado slices on a plate and drizzle the sauce over the tuna.
Nutrition Facts : Calories 535.6, Fat 29.3, SaturatedFat 4.3, Cholesterol 66.5, Sodium 4219.4, Carbohydrate 18.7, Fiber 8.3, Sugar 6, Protein 51.8
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