Grilled Blackened Tuna Steaks with Mango Avocado Salsa
2 tablespoons paprika
1 tablespoon dried oregano
1 tablespoon dried thyme
1 1/2 teaspoons black pepper
1 teaspoon cayenne pepper, or to taste
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon kosher salt
1 scallion, thinly sliced into rounds
1 tablespoon freshly squeezed lime juice
1 ripe ataulfo (champagne) mango, cut into small chunks
1 ripe haas avocado, cut into small chunks
1/4 cup chopped fresh cilantro
Sea salt, to taste
Freshly ground black pepper, to taste
2 yellowfin tuna steaks (6-8 ounces each)
2 tablespoons blackening seasoning
For the Blackening Seasoning:
For the Mango Avocado Salsa:
For the Grilled Blackened Tuna Steaks:
To make the seasoning mix, whisk all ingredients together and store in an airtight container. The mix should keep well for at least three months.
To make the mango avocado salsa, mix all ingredients in a medium bowl. Taste and adjust the seasonings if desired.
To make the grilled blackened tuna steaks, heat a grill over high heat (or a grill pan on the stove over medium-high).
Coat the tuna steaks with the blackening seasoning on all sides, then spray the top and bottom with cooking spray.
Add the steaks to the hot grill and cook for 1-2 minutes per side, or until black grill marks have formed but the inside is still rare. Serve hot topped with mango avocado salsa.
Recipe by Cassie via Wholefully