Peppered Tuna With Mango Corn Salsa Recipes

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SEARED TUNA WITH MANGO SALSA



Seared Tuna with Mango Salsa image

Provided by Ina Garten

Categories     main-dish

Time 1h

Yield 2 servings

Number Of Ingredients 12

2 tablespoons good olive oil, plus extra for searing
1 1/2 cups diced yellow onion (2 onions)
2 teaspoons peeled, minced fresh ginger
1 1/2 teaspoons minced garlic
2 ripe mangos, peeled, seeded, and small diced
1/3 cup freshly squeezed orange juice
2 teaspoons light brown sugar
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 to 2 teaspoons minced fresh jalapeno pepper, to taste (1 pepper)
2 teaspoons minced fresh mint leaves
2 tuna steaks

Steps:

  • Saute the olive oil, onions, and ginger in a large saute pan over medium-low heat for 10 minutes, or until the onions are translucent. Add the garlic and cook for 1 more minute. Add the mangos, reduce the heat to low and cook for 10 more minutes. Add the orange juice, brown sugar, salt, black pepper, and jalapeno; cook for 10 more minutes, until orange juice is reduced, stirring occasionally. Remove from the heat and add the mint. Serve warm, at room temperature, or chilled.
  • Heat a saute pan over high heat for 5 minutes until very hot. Season the tuna liberally with salt and pepper. When the pan is very hot, add a drizzle of olive oil and then the tuna steaks. Sear for 2 to 3 minutes on each side, or until the outside is browned, but the inside is very rare.
  • Serve the tuna on top of the mango salsa.

BLACKENED TUNA STEAKS WITH MANGO SALSA



Blackened Tuna Steaks with Mango Salsa image

This delicious and simple dish will make your dinner guests think you're a true gourmet chef! It works great with fresh or frozen fish.

Provided by AcadiaBoi

Categories     Seafood     Fish     Tuna

Time 3h55m

Yield 4

Number Of Ingredients 22

2 tablespoons olive oil
2 tablespoons lime juice
2 cloves garlic, minced
4 tuna steaks
1 fresh mango - peeled, pitted, and chopped
¼ cup finely chopped red bell pepper
½ Spanish onion, finely chopped
1 green onion, chopped
2 tablespoons chopped fresh cilantro
1 jalapeno pepper, seeded and minced
2 tablespoons lime juice
1 ½ teaspoons olive oil
2 tablespoons paprika
1 tablespoon cayenne pepper
1 tablespoon onion powder
2 teaspoons salt
1 teaspoon ground black pepper
1 teaspoon dried thyme
1 teaspoon dried basil
1 teaspoon dried oregano
1 tablespoon garlic powder
4 tablespoons olive oil

Steps:

  • Whisk together the olive oil, lime juice, and garlic in a bowl. Rub the tuna steaks with the mixture. Place the steaks in a sealable container and chill in refrigerator 3 hours.
  • Combine the mango, bell pepper, Spanish onion, green onion, cilantro, and jalapeno pepper in a bowl; stir. Add the lime juice and 1 1/2 teaspoons olive oil and toss to combine. Chill in refrigerator 1 hour.
  • Stir together the paprika, cayenne pepper, onion powder, salt, pepper, thyme, basil, oregano, and garlic powder in a bowl. Remove the tuna steaks from the refrigerator and gently rinse with water and then dip each side of each steak in the spice mixture to coat.
  • Heat 2 tablespoons olive oil in a large skillet over medium heat. Gently lay the tuna steaks into the hot oil. Cook the tuna on one side for 3 minutes; remove to a plate. Pour the remaining 2 tablespoons olive oil into the skillet and let it get hot. Lay the tuna with the uncooked side down into the skillet and cook another 3 minutes; remove from heat immediately.
  • Spoon about 1/2 cup of the mango salsa onto each of 4 plates. Lay the tuna steaks atop the salsa and serve immediately.

Nutrition Facts : Calories 457.8 calories, Carbohydrate 18.3 g, Cholesterol 77.1 mg, Fat 24.7 g, Fiber 4.1 g, Protein 42.1 g, SaturatedFat 3.6 g, Sodium 1233.4 mg, Sugar 9.2 g

GRILLED TUNA STEAKS WITH ROASTED CORN AND TOMATO SALSA



Grilled Tuna Steaks with Roasted Corn and Tomato Salsa image

Provided by Food Network

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 11

4 ears of corn, husks removed
2 red bell peppers
2 tablespoons olive oil
1 onion, diced
2 tomatoes, peeled, seeded and coarsely chopped
1/4 cup sun-dried tomatoes in oil, coarsely chopped, plus 1 teaspoon of their oil
1 tablespoon sherry or red wine vinegar
3 to 4 tablespoons chopped cilantro
Juice of 1 lime
4 tuna steaks (about 1 1/2 pounds) cut 3/4-inch thick
Salt and pepper

Steps:

  • First make the salsa. Preheat the broiler. While it is heating, prepare the corn. Holding each ear upright, cut off the kernels with a sharp knife. Heat a large heavy-based skillet or frying pan without any fat over high heat until almost smoking. Add the kernels and dry-roast until tender, smoky and dark, tossing continuously as they tend to stick, 4 to 5 minutes. Cook the peppers under the broiler, turning them until the skin chars and bursts, 7 to 10 minutes. Put them in a plastic bag and leave to sweat and cool so the skins loosen. Peel the peppers, discarding cores and seeds. Dice the flesh.
  • Heat 1 tablespoon of the olive oil in a large frying pan. Add the onion and saute until soft but not brown, 3 to 4 minutes. Take the pan from the heat and stir in the roasted corn, chopped tomatoes, sun-dried tomatoes, diced peppers, vinegar and remaining oil. Heat, stirring, until hot. Take from the heat and keep warm.
  • Rinse fish steaks and pat dry with paper towels. Brush with half the oil, season with salt and pepper and set on oiled grill pan or grill. Broil 3 to 4 minutes. Turn steaks over, brush with the remaining oil and grill until done to taste, 2 to 3 minutes longer.
  • Meanwhile, stir the cilantro and lime juice into the salsa, taste and adjust seasoning. Make a bed of salsa on 4 warmed plates and place a tuna steak on top of each. Serve at once.

PEPPERED TUNA WITH MANGO-CORN SALSA



Peppered Tuna with Mango-Corn Salsa image

Categories     Fish     Fruit     Pepper     Vegetable     Broil     Low Fat     Low Cal     Low Sodium     Mango     Tuna     Jalapeño     Bon Appétit

Yield Serves 4

Number Of Ingredients 10

1 mango, peeled, pitted, chopped
1/2 cup minced green onion (including green tops)
1/2 cup chopped red bell pepper
1/2 cup fresh corn kernels or frozen, thawed
1 tablespoon plus 1 teaspoon fresh lime juice
1 tablespoon minced fresh Italian parsley
2 teaspoons minced jalapeño chili
4 5-ounce tuna fillets
1 tablespoon fresh lime juice
4 teaspoons cracked pepper

Steps:

  • Combine first 7 ingredients in bowl.(Can be prepared up to 6 hours ahead. Cover and refrigerate.)
  • Preheat broiler. Brush both sides of fish with lime juice. Season with salt. Press 1 teaspoon pepper onto 1 side of each fillet. Transfer fish to baking sheet. Broil until just cooked through, about 6 minutes. Transfer fish to plates. Top with salsa and serve.

GRILLED TUNA STEAKS WITH MANGO SALSA



Grilled Tuna Steaks With Mango Salsa image

From inside the carton of a tube of Amore Garlic Paste. Saving here for safe keeping as I couldn't find the same recipe already posted. I am guessing on times as I haven't had a chance to make this yet since we still have several feet of snow on!!! (Doesn't include marinating time.) **Made this last night on the griddle pan on the stovetop. Loved it and can't wait to try this on the charcoal grill... Light, filling and flavorful!

Provided by under12parsecs

Categories     Tuna

Time 15m

Yield 4 serving(s)

Number Of Ingredients 13

1/4 cup olive oil
4 tablespoons lime juice, fresh squeezed
1/2 cup reduced sodium soy sauce
1 1/2 tablespoons ginger, minced fresh
3 teaspoons garlic paste
4 tuna steaks, 1 in thick
2 mangoes, ripe, peeled and diced
1 orange, peeled and diced
1 small red onion, minced
1 jalapeno pepper, minced
3 tablespoons cilantro, chopped
1 teaspoon garlic paste
3 teaspoons lime juice, fresh

Steps:

  • Whisk together the olive oil, 4 T lime juice, soy sauce, ginger and 3 t garlic paste. Place tuna steaks in a single layer in a nonreactive dish and cover with the marinatde. Turn to coat both sides. Place in the refrigerator 3-5 hours, turning occasionally.
  • In a small bowl, toss remaining ingredients and chill.
  • Remove tuna steaks from the marinade. Cook on a hot grill for about 3-5 minutes per side so that the steaks remain pink in the center. Spoon the chilled salsa over each steak and garnish with a cilantro sprig if desired.

GRILLED TUNA WITH MANGO SALSA



Grilled Tuna With Mango Salsa image

This is a perfect BBQ dish when it's warm outside. The fish grilled to your preference with a spicy fresh mango salsa. It's light and lush.

Provided by graniteangel

Categories     Tuna

Time 1h45m

Yield 4 serving(s)

Number Of Ingredients 9

2 fresh red fresno chiles
2 ripe mangoes
1/2 white onion, finely chopped
2 tablespoons cilantro, finely chopped
1 lime, juice and zest of
4 yellowfin tuna steaks
olive oil
kosher salt
ground black pepper

Steps:

  • Roast the chilies over a gas burner or in a dry griddle until the skins blister and darken. Do not let the flesh burn.
  • Place chilies in a sealed zip lock bag to keep steam inside Let steam for 20 minutes.
  • Meanwhile, peel and then dice mangoes into about 1/2 inch thich cubes and add to a bowl.
  • Remove the roasted chilies from the bag and carefully peel off the skins. Cut off the steams and slit the chilies, scraping out the seeds.
  • Chop the chilies, cilantro, white onions finely and add them to the bowl. Also add the lime juice and zest. Stir well and cover. let sit in fridge for at least an hour before serving.
  • Brush Tuna steaks with light coat of olive oil and season with kosher salt and black ground pepper to taste.
  • Grill tuna for about 3 minutes on each side. More if you like it more done in the middle.
  • Serve the mango salsa either on top of grilled fish or on the side.
  • It's also really good served with flour or corn tortillas.

Nutrition Facts : Calories 84.5, Fat 0.4, SaturatedFat 0.1, Sodium 4.9, Carbohydrate 21.8, Fiber 2.4, Sugar 17.3, Protein 1.1

MANGO CORN SALSA



Mango Corn Salsa image

A prize winning salsa on my block! Sweet with heat!! Serve with corn chips or use as a topping for grilled fish and meat. This one is spicy...

Provided by FrackFamily5 CA->CT

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Salsa Recipes     Mango Salsa Recipes

Time 1h20m

Yield 8

Number Of Ingredients 12

3 serrano peppers
¼ cup coarsely chopped red onion
1 bunch cilantro, chopped
2 small tomatoes, chopped
3 tablespoons rice vinegar
1 tablespoon olive oil
1 mango - peeled, seeded and diced
½ cup chopped green bell pepper
½ cup fresh corn kernels
¼ teaspoon ground cumin
½ teaspoon white sugar
salt and ground black pepper to taste

Steps:

  • Remove the stems from the serrano peppers and place the serranos (including seeds), the red onion, half the cilantro, and half the tomatoes into a food processor; process until smooth. Pour in the rice vinegar and olive oil; pulse until smooth.
  • Stir together the remaining cilantro, the remaining tomatoes, the mango, green bell pepper, corn, cumin, and sugar in a medium bowl. Stir in the serrano pepper mixture. Season to taste with salt and black pepper. Chill for 1 hour before serving.

Nutrition Facts : Calories 47 calories, Carbohydrate 7.5 g, Fat 2 g, Fiber 1.4 g, Protein 0.9 g, SaturatedFat 0.3 g, Sodium 7 mg, Sugar 4.5 g

SEARED TUNA WITH TOMATO AND ROASTED CORN SALSA



Seared Tuna with Tomato and Roasted Corn Salsa image

Categories     Tomato     Side     Roast     Dinner     Tuna     Corn     Summer

Yield serves 4

Number Of Ingredients 11

Kernels cut from 2 ears corn, or 1 cup frozen corn kernels, defrosted (see Cooking Notes, page 14)
2 tablespoons olive oil
1/2 teaspoon salt, plus more to taste
Black pepper
1 cup cherry tomatoes, quartered
2 scallions, white portion only, chopped
1/4 cup lightly packed fresh cilantro leaves, chopped, plus more for garnish
1 avocado, pitted and chopped (see Cooking Notes, page 10)
2 limes
1 pound tuna steak
Cayenne pepper

Steps:

  • Roast the Corn
  • Preheat the oven to 450°F. Prepare a baking sheet by lining it with parchment paper or aluminum foil.
  • Put the corn kernels on the baking sheet and toss with 1 tablespoon of the olive oil, 1/4 teaspoon of the salt, and black pepper to taste. Spread the corn out evenly on the baking sheet and roast for 20 minutes. You want the corn to take on a golden brown color. It may seem that you have left the corn in the oven for too long, but you want the corn to caramelize and get a little crunchy. Remove the corn from the oven and set aside.
  • Prepare the Salsa
  • While the corn is roasting, combine the tomatoes, scallions, cilantro, and avocado in a bowl. Finely grate the zest of 1 lime and add it, along with its juice, to the bowl. Toss well.
  • Once the corn is ready, toss it in the tomato mixture and season with 1/4 teaspoon of the salt. Taste and adjust the seasoning as needed. Set aside.
  • Prepare the Tuna
  • Using a paper towel, pat dry the tuna steak and season with a dusting of salt and cayenne.
  • Heat the remaining 1 tablespoon oil in a nonstick grill pan over medium-high heat. When the oil is hot, add the tuna and cook to medium-rare, turning once. The time it will take for the tuna to cook depends on its thickness. If you're able to get a thick piece of tuna (about 1 1/2 inches thick), allow the tuna to sear for 4 minutes on each side for a medium-rare doneness. Thinner steaks will cook in less time. Ultimately the tuna's thickness and your preferred level of doneness will determine how long to cook the fish.
  • Assemble the Dish
  • Cut the remaining lime into wedges. Serve the tuna along with the tomato and roasted corn salsa and garnish each serving with a lime wedge and sprigs of cilantro.
  • Cooking Notes
  • INGREDIENTS
  • Frozen Corn
  • If you are using frozen corn, measure the amount needed before defrosting.
  • Tuna Steaks
  • Try to buy a very thick piece of tuna-ideally 1 1/2 inches thick. This will allow you to achieve a nice olden brown crust while maintaining a rare center.
  • TECHNIQUES
  • Searing Tuna
  • Searing fish on a hot griddle or skillet is the best way to achieve a golden crust while maintaining a moist interior. While grilling is very popular, I find that it dries out the fish too much. To properly sear, make sure you start off with a hot pan and oil. Place the meat in the pan and leave it alone until it develops a golden brown crust.
  • Roasting Corn
  • For this recipe, you are looking to do more than just cook the corn through. You want to caramelize its sugars-making it sweet-and change its texture- making it crunchy. Leave the corn in the oven until its color changes from yellow to a deep golden brown.
  • ADVANCE PREPARATION
  • The salsa can be made up to a day in advance, although it is best to keep the corn separate so as to maintain its crunchy texture.
  • The tuna can be made a couple of hours ahead of time, stored in the refrigerator, and served at room temperature.

PEPPER MANGO SALSA



Pepper Mango Salsa image

Whenever I make this, the bowl is always left empty! The idea for a homemade mango sauce hit me after I saw a chef on television make something similar. It sounded so good, and it wasn't something I could find in a store at the time. The salsa is especially tasty served with artisan chips -the black bean and roasted garlic ones are my favorite. When strawberries are in season, I add them into the mix, too. -Wendy Rusch, Cameron, Wisconsin

Provided by Taste of Home

Categories     Appetizers

Time 15m

Yield 6 cups.

Number Of Ingredients 12

3 tablespoons lime juice
3 tablespoons honey
1 teaspoon olive oil
Dash salt
Dash coarsely ground pepper
3 medium mangoes, peeled and finely chopped
2 cups finely chopped fresh pineapple
1 large sweet red pepper, finely chopped
1 Anaheim or poblano pepper, seeded and finely chopped
1/2 cup finely chopped red onion
1/4 cup chopped fresh cilantro
Tortilla chips

Steps:

  • Whisk together first 5 ingredients. In a large bowl, combine fruit, peppers, onion and cilantro; toss with lime juice mixture., Refrigerate, covered, 1 hour to allow flavors to blend. Stir before serving. Serve with chips.

Nutrition Facts : Calories 47 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 63mg sodium, Carbohydrate 11g carbohydrate (10g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges

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