Tuna Steak with Mango Salsa

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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.

grilled tuna steak on white plate topped with mango citrus salsa

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
Instructions
Top tip
🐟 More fresh tuna recipes
Variations
Storage
FAQ
Related recipes
Tuna Steak recipe

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.

tuna steak on white plate topped with mango citrus salsa

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.

tuna steak on white plate topped with mango salsa

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

What is a tuna steak?

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.

What is the best temperature to cook a tuna steak?

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.

How do you know when a tuna steak is done?

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.

Can you eat tuna steak raw?

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.