Grilled Blackened Tuna Steaks with Mango Avocado Salsa
A flavorful dinner that is quick and easy to prepare with an out of this world mango salsa that can be made in double batches to toss over a salad the next day!
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- FOR THE BLACKENING SEASONING:
- 2 tablespoons paprika
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
- 1 1/2 teaspoons freshly ground black pepper
- 1 teaspoon cayenne pepper
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- FOR THE MANGO AVOCADO SALSA:
- 1 scallion, thinly sliced into rounds
- 1 tablespoon freshly squeezed lime juice
- 1 ripe mango, cut into chunks
- 1 ripe avocado, cut into small chunks
- 1/4 cup chopped fresh cilantro
- sea salt
- freshly ground black pepper
- FOR THE GRILLED TUNA STEAKS:
- 2 tuna
- 2 tablespoons blackening seasoning
- cooking spray
- 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.