Crust Tuna In Spices For Unbelievable Flavour
During the Lenten season, seafood options always seem to be far too few. We’ve decided to feature at least one seafood or vegetarian option to have you fully satisfied and prepare for your fast. As always, we don’t skimp on the sweet, so look out for an indulgent treat every week!
BLACKENED AHI TUNA
with Mango Salsa
When savoury spices like geera, paprika and garlic powder are blackened, magic happens. They become drastically more fragrant and nutty. A tart and fresh mango salsa tops off the blackened Ahi tuna to create a juxtaposition of flavours, temperatures and textures. It’s hard to believe that one bite can bring your mouth this much satisfaction.
Pair this blackened tuna with Amanda’s quinoa salad and citrus vinaigrette. Together, they present a wholesome, hearty dish that will spoil anyone this Lenten season.
Yields: 4 Servings
Total Time: 28 mins
INGREDIENTS
- 4 tuna steaks
- 2 tablespoons olive oil
- For the marinade
- 2 tablespoons olive oil
- 2 tablespoons lime juice
- 2 cloves garlic, minced
- For the spice mixture
- 1 tablespoon cayenne pepper
- 2 tablespoons paprika
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1 tablespoon salt
- 1 tablespoon black pepper
- 1 teaspoon geera
- 1 cup white sesame seeds
- For the mango salsa
- 1 mango peeled, pitted and chopped
- 1 jalapeño pepper, deseeded and chopped
- ¼ cup finely chopped sweet pepper
- ¼ cup finely chopped red onion
- 2 tablespoons chopped chadon beni
- 2 tablespoons sweet chilli sauce
- 2 tablespoons lime juice
- Salt and pepper to taste
DIRECTIONS
- In a small bowl, whisk together olive oil, lime juice, and garlic in a bowl. Rub tuna steaks with the mixture on all sides. Place the steaks in a sealable container and chill in the refrigerator for 20 minutes.
- Combine mango, bell pepper, red onion, chadon beni, and jalapeño pepper in a bowl; stir. Add the lime juice and sweet chilli sauce; toss to combine.
- In a small bowl, stir together the paprika, cayenne pepper, onion powder, salt, pepper, geera, garlic powder and sesame seeds.
- Remove the tuna steaks from the refrigerator and gently pat them dry. Then, dip each side of each steak in the spice mixture to coat.
- Heat olive oil in a large skillet over medium heat. Gently lay the tuna steaks into the hot oil. Sear tuna on each side for 3 minutes; remove from heat immediately. Cooking time can vary depending on the desired temperature.
- For plating, spoon about ½ cup of the mango salsa onto each tuna steak.
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