Seared tuna with mango and avocado salsa is fresh and tasty. This dish is simple, tasty, healthy and delicious. You can enjoy it cold or warm and it is perfect to serve at a buffet. Tuna steak is a light, tasty meat that melts in your mouth. It actually tastes a lot like beef.
The secret when cooking tuna is not to overcook it. You want it to be raw in the middle otherwise you get a dry dull piece of tuna. It is really important that your skillet is really hot and that you sear the tuna for ONE minute on each side. That’s it ! Super fast and easy!
Marinade
- I always marinate the tuna steak for at least 1 hour, preferably overnight, before I cook. Just put the tuna with the marinade in a plastic bag and let it marinate.
- In a bowl mix, soy, sesame oil, garlic powder, salt and pepper. This gives you an Asian-style marinade. Put the tuna with the marinade in a plastic bag. Let it marinate for at least an hour or preferably overnight.
Tuna
You can grill or sear the tuna in a skillet. Just be sure that your grill or skillet is really hot. Sear it for one minute on each side. Let it rest on a cutting board for a few minutes and then cut it in slices.
Mango and avocado salsa
Mango and avocado salsa is a favorite. It is fresh and sweet. And it’s a perfect match with the seared tuna. Just mix the ingredients in a bowl and cover with a plastic wrap in the refrigerator before serving. You can prep this salsa ahead of time but cut the avocado just before serving, because avocado has a tendency to get brown. This salsa is also great to serve with a lot of other dishes.
Serve your Seared Tuna with Mango & Avocado salsa on the side.
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Seared Tuna With Mango & Avocado salsa
Ingredients
- 800 g Tuna steak (1,8lb)
- 1 tbsp Olive oil for skillet
Marinade
- 3 tbsp Sesame oil
- 2 tbsp Soy sauce
- ½ tsp Garlic powder
- ½ tsp Salt
- ½ tsp Black pepper
Mango & Avocado Salsa
- 1 Mango ,ripe or 250 g (9 oz) frozen (defrosted)
- 1 Avocado big or 2 small
- 3 tbsp Onion red
- 1 Tomato
- 100 ml Cilantro (½ cup) chopped, loosely packed
- ½ Lime juice freshly squeezed
- ½ tsp Chili flakes
- 1 tbsp Olive oil extra virgin
- 2 tsp Balsamic vinegar
- ½ tsp Salt
- 1 pinch Black pepper
- 1 tbsp Sesame seeds ,toasted
Instructions
Marinade
- Add all the ingredients for the marinade in a bowl.
- Put the tuna with the marinade in a plastic bag. Let it marinate for at least an hour or preferably overnight.
Mango & Avocado Salsa
- Toast sesame seeds. Place the seeds in a dry skillet over medium heat. With a spatula or wooden spoon, stir the sesame seeds until they turn golden. Be careful since the seeds will occasionally pop in the pan during toasting.
- Cut peeled and pitted mango, avocado into dices. Dice tomato. And add it to a bowl.
- Chop the onion and cilantro finely.
- Add chili flakes, sesame seeds, olive oil, balsamic vinegar, lime juice, salt and pepper
- Combine the ingredients and cover with a plastic wrap. Let it rest in the refrigerator until serving.
Tuna
- Preheat skillet until really HOT. Add 1 tbsp olive oil. Sear it for one minute on each side.
- Let it rest on a cutting board for a few minutes and then cut it in slices.
Notes
Bon appétit
