Go Back
–+ servings

Yellowfin Tuna with Spicy Mango Salsa

yellowfin tuna with spicy mango salsa
Prep Time: 20 minutes
Cook Time: 4 minutes
Total Time: 24 minutes
Servings: 4 people
Author: Giangi Townsend
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.

Ingredients

  • 4 yellowfin tuna
  • 1 tablespoon fennel seeds,
  • 1 tablespoon coriander seeds,
  • 1 tablespoon whole mixed peppercorns,
  • 1 tablespoon sea salt,
  • black pepper

FOR THE SPICY MANGO SALSA (3 cup)

  • 3 mangoes, ripe, 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 ginger, minced
  • 1 tablespoon Sriracha hot chili sauce
  • ¼ cup lemon juice
  • salt and pepper, to taste
US - Metric

Instructions

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.

YELLOWFIN TUNA

  • In a mortar, crush the fennel seeds, coriander seeds, mixed peppercorn, sea salt, and regular pepper together until all seeds are crushed.
    Place the rub on a plate, 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 into the pan. Sear on high for 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 gently 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.

Notes

Pro Tips

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.

Nutrition

Calories: 300kcal | Carbohydrates: 28g | Protein: 43g | Fat: 2g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 66mg | Sodium: 166mg | Potassium: 1104mg | Fiber: 4g | Sugar: 23g | Vitamin A: 1795IU | Vitamin C: 67mg | Calcium: 46mg | Iron: 2mg

Giangi's Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.