Tuna Steak with Mango Salsa

A simple tuna steak with big flavor

This tuna steak recipe pairs the meaty texture of seared tuna with a bright, citrusy mango salsa that cuts through the richness of the fish. I like mine very rare in the center, but Keith always cooks his a little further, closer to medium rare. He says the extra minute or two makes the texture more forgiving for anyone who isn't used to eating fish on the rarer side, which is good advice if you're serving this to guests.

It's a quick, healthy dinner that comes together with very little hands on time, similar to our Shrimp Skewers and Cedar Plank Salmon. We love pairing it with Cilantro Lime Rice for a complete meal that still feels light.

Ingredients you'll need

• Mango: ripe, fresh mango is best for natural sweetness. No mango? Try fresh pineapple or use our Pineapple Salsa.
• Orange: tangelo or navel oranges both work well.
• Lime: fresh squeezed only. Bottled lime juice won't give you the same bright flavor.
• Garlic and cilantro: fresh, not dried. Both lose their punch quickly once dried.
• Tuna steaks: look for sushi grade if you plan to serve it rare. Ask your fishmonger if you're not sure.
• Olive oil: a good quality extra virgin olive oil makes a difference here since it's doing double duty as a cooking fat and a flavor carrier.

👉 see recipe card below for exact quantities.

How to make it

1. Make the salsa first. Combine the mango, orange, and bell pepper in a bowl, then stir in the lime juice, garlic, salt, sugar, soy sauce, and cilantro.
2. Let it rest. Cover and refrigerate the salsa while you prepare the tuna. Even 15 minutes lets the flavors come together and the citrus start to soften the mango slightly.
3. Sear the tuna. Coat the steaks lightly with olive oil and place them in a hot pan or grill. A hot surface is what gives you a real crust on the outside while keeping the center rare to medium rare, so don't be afraid to let the pan get properly hot before the tuna goes in.
4. Watch the color, not just the clock. Tuna cooks fast. Look for the outside to turn opaque while the center stays pink, that's your cue it's ready to flip or pull.
5. Plate and serve. Spoon the salsa generously over the tuna and finish with a little extra fresh cilantro.

Make ahead and storage

• Make ahead: the salsa can be made up to a day in advance.
• Store: refrigerate tuna and salsa separately for up to 2 days.
• Freeze: wrap tuna tightly in plastic wrap or aluminum foil and freeze for up to 3 months. Thaw before cooking.
• Reheat: warm gently in a sauté pan, then top with salsa.