Menu Enter a recipe name, ingredient, keyword...

Chia-Crusted Oven-Roasted Tuna with Mango Fruit Salsa


Fresh and tropical flavors make this Chia-Crusted Oven-Roasted Tuna with Mango Fruit Salsa to-die-for. You'll love the salsa with chips, too, so consider serving this dish with your favorite tortilla chips or pita chips for a little added textural crunch. This recipe is perfect for the summertime or springtime and is sure to quickly become a family favorite any night of the week!

Google Ads
Rate this recipe 4.5/5 (6 Votes)


  • 1/4 cup coarsely chopped fresh mango
  • 1/4 cup coarsely chopped fresh pineapple
  • 2 fresh strawberries, diced
  • 1 tablespoon snipped fresh cilantro
  • 1 teaspoon lime juice
  • 1/4 cup packed brown sugar
  • 1/4 cup balsamic vinegar
  • 1/4 cup water
  • 2 (5-ounces) fresh or frozen tuna fillets
  • 1/8 teaspoon coarsely ground black pepper
  • 1 tablespoon whole chia seeds
  • 1 teaspoon canola oil


Servings 2
Preparation time 30mins
Cooking time 40mins
Adapted from


Step 1

In a medium bowl combine mango and pineapple. Add strawberries, cilantro, and lime juice. Toss to combine. Set aside.

In a small nonstick saucepan combine brown sugar, balsamic vinegar, and the water. Bring to boiling; reduce heat. Simmer, uncovered, 10 to 12 minutes or until mixture reaches the consistency of maple syrup and coats the back of a spoon; stir frequently. Let stand to cool completely, the mixture will thicken as it cools.

Thaw tuna, if frozen. Preheat oven to 425°F. Sprinkle tuna with the pepper. Spread chia seeds on a plate. Press each tuna fillet into the chia seeds to evenly coat one side.

Coat a shallow nonstick or foil-lined baking pan with the canola oil. Place tuna, chia seed sides up, in the prepared baking pan. Roast 10 to 12 minutes or until tuna is firm to the touch and an instant-read thermometer inserted in centers registers 145°F (centers may still be pink); do not turn tuna over during roasting. Remove tuna from the oven; let stand 2 to 3 minutes before serving.

To serve, drizzle each plate with 1 to 2 teaspoons of the balsamic glaze (store any remaining glaze in the refrigerator for another use); top with cooked tuna. Spoon salsa over tuna.

If fresh mango and/or pineapple is not available, use canned fruit instead.

We do not recommend using a sugar substitute for this recipe.

The glaze can be made ahead and stored in the refrigerator for up to 1 month.

You'll also love

Review this recipe

black bean mango soup with chicken Mango Tempeh Stir-fry