Yellowfin tuna with spicy mango salsa. Fish lovers, be ready! This recipe is for you.
Close your eyes and imagine this: cooked to perfection yellowfin tuna with a beautiful crust of mixed peppercorns, fennel seeds – can you smell them – and coriander. Cooked to perfection and sitting on a bed of fresh mangoes prepared in a sweet-spicy salsa. Mouthwatering would be the word I would use to describe it.
Spicy mango salsa
Mangoes are one of the fruits that we enjoy most. Prepared in salsa bring any food you will present it with, to a new level. The sweetness of the mango pairs well with the heat of the Sriracha or sambal, and ginger which adds a second spicy layer. Choose ripe mangoes and that have a fragrant smell to them. The recipe makes 3 cups and will last up to 2 weeks in the refrigerator.
You can also enjoy the spicy mango salsa also with roasted chicken or Pork Tenderloins Pan-Seared.
A steak that is firm and dense in texture. Excellent for grilling. The best way to enjoy it is cooked medium-rare, which entails searing it quickly over very high heat. That what I have done here with this recipe. Please do not overcook it as will lose some of the fantastic flavors.
Incredibly nutritious, and packed with proteins, it also contains healthy fats, omega-3, and vitamins, but not recommended to be consumed every day.
Heat the skillet or grill with no oils. Right before adding the yellowfin tuna steaks to the heat drizzle them with olive oil and cook 1 1/2 to 2 minutes per side. Once the tuna is done remove it from the heat into a plate. Drizzle more olive oil and a squeeze of lemon. The tuna should be crispy on the outside with the help of the rub, and perfectly pink and tender on the inside.
If you have fennel and coriander seeds crush them together with the mixed or regular black peppercorns. This will give it a wonderful flavor to the tuna. Be generous when you rub it on each side of the tuna.
Yellowfin Tuna with Spicy Mango Salsa
- 24 mins total
- 20 mins prep
- 4 mins cook
- serves 4 people
4 fillets of yellowfin tuna
1 teaspoon of fennel seeds
1 teaspoon of coriander seeds
1 teaspoon whole mixed peppercorns
ground black pepper
FOR THE SPICY MANGO SALSA (3 cup)
3 large ripe mangos, peeled and cut into ¼ inch dice
1 medium red onion, peeled and cut into small dice
1 jalapeno, stemmed, seeds removed, and minced
1 ½ teaspoon minced ginger
1 tablespoon Sriracha hot chili sauce, or sambal, or hot pepper sauce
¼ cup lemon juice
salt and pepper to taste
SPICY MANGO SALSA
In a large ceramic bowl combine the mangoes, onions, jalapeno, ginger, Sriracha, and lemon juice, and blend well. Season with salt and pepper. Use or refrigerate.
In a mortar crush together the fennel seeds, coriander seeds, mixed peppercorn, sea salt, and regular pepper until all seeds are crushed.
Place the rub on a plate and add the yellowfin tuna and coat them well on both sides.
Meanwhile, heat to high heat a non-stick skillet. Once the skillet is hot, rub some olive oil over the yellowfin tuna and place the oiled side down into the pan. Sear on high 1 ½ to 2 minutes per side.
Remove from the skillet when done, they should be pink in the middle, sprinkle more olive oil over it, and gentle squeeze lemon over each tuna.
Spread some of the spicy mango salsa in the middle of the plate and place the yellowfin tuna over it.
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