Tuna Steak with Mango Salsa
Ready in under 30 minutes, this Tuna Steak is grilled to perfection and topped with a zesty Mango Salsa for a colorful, flavor-packed bite.
This Tuna Steak recipe combines the meaty texture of tuna with a bright and citrusy Mango Salsa. The natural sweetness of the fruit juices added a great burst of flavor to the tuna steak. I prefer mine very raw in the middle, while Keith likes his cooked through. Like our Shrimp Skewers and Cedar Plank Salmon, it's a healthy, flavor-packed dish that's easy to make.
Serve it with: Crunchy Asian Salad, Cilantro Lime Rice, or Creamy Mashed Potatoes.
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Ingredients
- TUNA STEAKS: fresh ahi tuna (yellow fin) tuna steaks
- MANGO: fresh mango, diced
- ORANGES: fresh oranges, navel oranges or tangelo oranges
- PEPPERS: green peppers or red bell peppers, diced
- LIME: fresh squeezed lime juice
- GARLIC: fresh garlic cloves, minced
- SALT: sea salt or kosher salt
- SUGAR: granulated sugar
- SOY SAUCE: soy sauce or tamari soy sauce
- CILANTRO: bunch of fresh cilantro
- OLIVE OIL: use the best quality extra virgin olive oil you can afford
*see recipe card for quantities.
Instructions
- Make Mango Salsa: In a mixing bowl, place diced mango, diced pepper and oranges and mix. Squeeze juice from ¼ lime into bowl. Add, salt, sugar, garlic, soy sauce and ¼ C chopped cilantro.
- Refrigerate Salsa: Cover and refrigerate while preparing tuna.
- Cook Tuna Steaks: Coat tuna with a light coating of olive oil. Grill or pan fry Tuna over medium high heat for 3-4 minutes. Turn over and grill another 3 minutes for a medium tuna steak.
- Plate and Serve: To serve, place a bunch of cilantro on a plate and place Tuna atop. Cover tuna steak with salsa and enjoy.
Top tip
Tuna steaks are best served rare (internal temperature of 115°F to 120°F) to medium-rare (130°F) to avoid dryness.
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🐟 More fresh tuna recipes
- Tuna Salad Sandwich (with fresh tuna)
- Fresh Tuna Patties with Tangy Dipping Sauce
- Tuna Tacos with Salsa Verde
Variations
- Spice it up: add some red pepper flakes or sliced jalapeños to the salsa
- No Mango? Substitute fresh pineapple or make our famous Pineapple Salsa instead
- Salad Topper: slice the tuna steak and serve it over Asian Salad or No Mayo Coleslaw
- Got leftovers? Make our popular Tuna Patties for dinner tomorrow.
Storage
- STORE leftover tuna steak and salsa separately.
- REFRIGERATE in airtight containers for up to 2 days.
- FREEZE tuna steak by wrapping it tightly in plastic wrap or aluminum foil. Store it in the freezer for up to 3 months. Thaw in the refrigerator before cooking.
- REHEAT steaks in a sauté pan with a little olive oil. Top with leftover salsa.
FAQ
A tuna steak is a cut of tuna fish, usually from the loins, that is thick and hearty, often grilled or seared to create a savory dish.
For a perfect tuna steak, aim for an internal temperature of 115°F to 120°F for rare, and up to 130°F for medium-rare. Tuna steaks are best served rare to medium-rare to avoid dryness.
A tuna steak is done when the exterior is browned and the interior is still pink and slightly translucent. Overcooking can make the steak dry and tough.
Yes, tuna steak can be eaten raw, such as in sushi or sashimi. However, it is important to use sushi-grade tuna to ensure it is safe to consume raw.
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Tuna Steak recipe
Ready in under 30 minutes, this Tuna Steak is grilled to perfection and topped with a zesty Mango Salsa for a colorful, flavor-packed bite.
- Total Time: 25 mins
- Yield: 2 portions 1x
Ingredients
- 2 tuna steaks
- 1 C diced fresh mango
- ½ C diced fresh orange (we used a tangelo orange)
- ¼ C diced pepper (green or red look best)
- 1 lime
- tsp garlic
- dash salt
- dash sugar
- dash of soy sauce
- bunch of cilantro
- olive oil
Instructions
- In a mixing bowl, place diced mango, diced pepper and oranges and mix.
- Squeeze juice from ¼ lime into bowl
- Add, salt, sugar, garlic, soy sauce and ¼ C chopped cilantro.
- Cover and refrigerate while preparing tuna.
- Coat tuna with a light coating of olive oil.
- Grill or pan fry Tuna over medium high heat for 3-4 minutes.
- Turn over and grill another 3 minutes for a medium tuna steak.
- To serve, place a bunch of cilantro on a plate and place Tuna atop.
- Cover tuna steak with salsa and enjoy.
- Prep Time: 15 mins
- Cook Time: 10 mins
- Category: entrée
- Cuisine: American
Nutrition
- Serving Size: 1 steak
- Calories: 341
- Sugar: 17.8 g
- Sodium: 376.6 mg
- Fat: 8.3 g
- Carbohydrates: 23.5 g
- Protein: 43.6 g
- Cholesterol: 66.5 mg
This is the perfect summer dish when I don't feel like cooking. The mango salsa comes together in minutes, and it adds bold flavor to the seared tuna.