Seared Tuna with Pineapple Mango Salsa
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Seared Tuna with Pineapple Mango Salsa
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Category
Seafood
For outdoor cooking: brush clean, hot grill grates with olive oil before searing tuna on high heat. Rotate once for perfect grill marks, then flip and sear the opposite side. Be careful not to overcook!
Ingredients
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
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salt and pepper
- 4 6-ounce sushi-grade tuna steaks
- 1 cup pineapple, finely chopped
- 1 ripe mango, peeled, pitted and diced
- 1/2 medium red onion, finely chopped
- 1 jalapeno, ribs & seeds removed, diced
- 1 small cucumber, diced
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1/2 red bell pepper, diced
- 3 tablespoons fresh cilantro, chopped
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3 tablespoons Fustini's Persian Lime olive oil
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- juice of 1 lime
Pineapple Mango Salsa
Directions
- Mix spices together with salt, pepper and rub into the tuna steaks. Heat olive oil until it becomes shiny. Sear tuna steaks for about 2-3 minutes per side until medium-rare (about 125 degrees internal temperature). Serve with Pineapple Mango Salsa.
Pineapple Mango Salsa
Mix all ingredients together and set aside. May also be prepared several hours ahead and refrigerated. Bring to room temperature before serving.