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Seared Sesame Tuna & Grilled Avocado-Mango Salsa

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Is the star of this dish the mango, the avocado, or the tuna? I can't be sure but I do know I'll want a second serving of this guilt-free meal! Seared Sesame Tuna and Grilled Avocado-Mango Salsa is the perfect meal for any summer or spring night under the stars with bae, so fire up the grill and kick back with a cold one, because this dish is made for date night.

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Rate this recipe 4.1/5 (15 Votes)

Ingredients

  • TUNA:
  • 2 tablespoons olive oil
  • 1 teaspoon sesame oil
  • 2 Ahi Tuna steaks
  • 3 tablespoons black sesame seeds
  • 3 tablespoons white sesame seeds
  • Kosher salt to taste
  • freshly ground pepper to taste
  • AVACADO SALSA:
  • 2 cups tomatoes, diced
  • 1/2 medium white onion, finely diced
  • 2 cloves garlic, finely minced
  • 1/4 cup fresh cilantro, chopped
  • 1 jalapeno, minced
  • 1 lime, juiced plus 1 tablespoon
  • 1 teaspoon white wine vinegar
  • 1 avocado, halved and seed removed
  • 1 mango, halved and seed removed
  • 2 tablespoons canola oil
  • cayenne pepper to taste
  • cumin to taste
  • Kosher salt and freshly ground pepper to taste

Details

Servings 2
Preparation time 15mins
Cooking time 20mins
Adapted from live.charbroil.com

Preparation

Step 1

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.

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