In our ongoing attempt to eat healthy, we picked up some tuna steaks at the market the other day. We wanted to grill them for an easy weeknight meal. While perusing the produce aisle, Keith noticed some beautiful ripe mangoes that were calling his name. He immediately came up with the genius idea of topping our tuna steaks with this vibrantly colored, delicious mango citrus salsa, which he whipped up in no time.
With spring finally on the horizon, the gorgeous pop of color on this plate truly inspires me. I loved to watch Keith make this citrus salsa, because the bright, natural hues of the mangoes and oranges created a beautiful, artful complement to the greens of the lime, cilantro and pepper. And it didn’t just look like a work of art. 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. This is one of those dishes that tastes so incredible, I forget that it’s good for me. More importantly, it’s really simple to make. It also reminds me that spring is here, and that means summer and grilling season is not very far away. Alleluia.
A light, healthy recipe focused on fresh flavor and is also quick and easy to prepare.
- 2 tuna steaks
- 1 C diced fresh mango
- 1/2 C diced fresh orange (we used a tangelo orange)
- 1/4 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
- In a mixing bowl, place diced mango, diced pepper and oranges and mix.
- Squeeze juice from 1/4 lime into bowl
- Add, salt, sugar, garlic, soy sauce and 1/4 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.