Yellowfin Tuna with Spicy Mango Salsa

What is special about Yellowfin Tuna?

Yellowfin tuna are highly migratory throughout the Pacific, Atlantic, and Indian Oceans. They travel in schools throughout the open ocean with other tuna types and dolphins.

Yellowfin can breed all year round and lay between one to four million eggs when they spawn. They have a life span of up to seven years.

Yellowfin tuna has a steak that is firm and dense in texture. It’s excellent for grilling.

Cook it medium-rare by searing it quickly over very high heat to enjoy it best. That is what I have done here with this yellowfin tuna recipe.

Be sure not to overcook it; it will lose its fantastic flavors.

Incredibly nutritious

This fish has lots of proteins, healthy fats, omega-3, and B-complex vitamins like niacin, B-6, and B-12.

It’s also a natural solid source of rich minerals, including iodine, selenium, calcium, zinc, potassium, phosphorous, and magnesium.

However, experts do not recommend consuming it daily due to the higher amount of mercury.

Where do you find yellowfin tuna?

Yellowfin tuna is a tuna species found in pelagic waters of tropical and subtropical ocean waters worldwide.

Sometimes referred to as ahi, from the Hawaiian “ahi,” a name also used for the closely related bigeye tuna.

Yellowfin tuna fun facts

It is one of the fastest swimmers in the ocean. They constantly have to swim to obtain oxygen from the water via their gills, which they cannot do while stopped. Therefore, they must continually swim forward with open mouths to keep their blood oxygenated.

They can reach 400 pounds and are one of the most vital predators.

Spicy mango salsa – we cannot get enough of it.

I have paired this excellent fish with a spicy mango salsa. The balance between the two is out of this world. 

Spices cover the fish, creating a crust when searing the tuna. 

The spicy mango salsa enhances the taste of the spices and adds some heat and freshness. It’s quite a combination of fresh flavor, heat, and warmth.

Mangoes are one of the fruits that we enjoy most. Prepared in a salsa, it brings any food you pair it with to the next level.

Mango’s sweetness goes well with Sriracha or sambal and ginger, adding a second spicy layer.

Add the red onion and the jalapeno, and you have this sweet, tangy, spicy hot mix playing with your senses.

Choose ripe mangoes that have a fragrant smell to them. The recipe makes 3 cups and will last up to 2 weeks in the refrigerator.

Cooking tips and step-by-step instructions on making this yellowfin tuna with spicy mango salsa to perfection.

You can find the printable recipe with all the correct ingredient amounts at the bottom of this post. This is just a quick introduction. Please read the full recipe instructions.

1. First, combine the ingredients for the salsa. The longer the mangoes, onion, jalapeno, ginger, Sriracha, and lemon juice sit together, the better the flavors are infused.
2. Cover the fish in the spices. I know it seems like many spices; however, you have four steaks to cover. The seasoning will form a great crust. This crust will maintain a soft interior.
3. Heat the skillet with no oils.
4. Drizzle olive oil on yellowfin tuna steaks. Cook for 1 ½ to 2 minutes on each side.
5. Remove the seared ahi tuna from the heat and transfer it onto a plate. Drizzle more olive oil and add a squeeze of lemon.

Tips For the Best Tuna

The tuna needs to be crispy outside, thanks to the rub. However, the inside should be moist and tender.

I enjoy crushing my seeds because it intensifies the flavor. However, you do not have to — the already-ground fennel seeds and coriander seeds will also work fine.

Use the sea salt, not Kosher salt. Not the same flavor at all, and you need the salt flavor with this dish to bind it well.

What to Serve With Yellowfin Tuna with Spicy Mango Salsa

I often like to serve a side of couscous with the cooked tuna. You could also serve cilantro lime rice or tomato risotto.

You could also serve soup on the side or as a starter. Avocado soup is always a winner with this dish. Or you can try creamy watercress soup or roasted bell pepper and tomato soup. 

Variations 

• Lime – For the citrus, you can swap out lemon for lime juice. 
• Fruit – Add other fruits like papaya or kiwi to the salsa. 
• Fish – Choose another firm fish instead of tuna. 
• Seasonings – Use your own favorite seasoning blend. Jerk seasoning would work particularly well with this recipe. You can also adjust other seasonings like salt and pepper, fennel, or coriander.
• Soy Sauce – Use a little soy sauce for some salty, umami flavor.
• Sesame Seeds – Add a nutty flavor with a sprinkle of sesame seeds over the top of the fish. Or mix them into the salsa.

Storage 

You can easily store this fish and the mango salsa in the fridge.

Make-Ahead: You can prepare the mango salsa the day before and let it rest in the refrigerator overnight. The flavors will continue to bind.

Crushing the seeds the day before can be of help. 

Refrigerator: The tuna and mango salsa will last 3-4 days in the refrigerator in an airtight container. 

Freezer: Freeze the tuna for up to 3 months. While you can freeze the salsa, it may not retain its original texture.