Blackened Tuna Steaks with Mango Salsa is a Great presentation and terrific tasting dish. I had a mango but it turned out to be texturally challenged so I subbed a nice nectarine. Delicious

Ingredients

2 tablespoons olive oil

2 tablespoons lime juice

2 cloves garlic, minced

4 tuna steaks

1 fresh mango - peeled, pitted, and chopped

1/4 cup finely chopped red bell pepper

1/2 Spanish onion, finely chopped

1 green onion, chopped

2 tablespoons chopped fresh cilantro

1 jalapeno pepper, seeded and minced

2 tablespoons lime juice

1 1/2 teaspoons olive oil

2 tablespoons paprika

1 tablespoon cayenne pepper

1 tablespoon onion powder

2 teaspoons salt

1 teaspoon ground black pepper

1 teaspoon dried thyme

1 teaspoon dried basil

1 teaspoon dried oregano

1 tablespoon garlic powder

4 tablespoons olive oil

Preparation of Blackened Tuna Steaks with Mango Salsa

Whisk together the olive oil, lime juice, and garlic in a bowl. Rub the tuna steaks with the mixture. 

Place the steaks in a sealable container and chill in refrigerator 3 hours.

Combine the mango, bell pepper, Spanish onion, green onion, cilantro, and jalapeno pepper in a bowl; stir. 

Add the lime juice and 1 1/2 teaspoons olive oil and toss to combine. Chill in refrigerator 1 hour.

Stir together the paprika, cayenne pepper, onion powder, salt, pepper, thyme, basil, oregano, and garlic powder in a bowl. 

Remove the tuna steaks from the refrigerator and gently rinse with water and then dip each side of each steak in the spice mixture to coat.

Heat 2 tablespoons olive oil in a large skillet over medium heat. Gently lay the tuna steaks into the hot oil. 

Cook the tuna on one side for 3 minutes; remove to a plate. Pour the remaining 2 tablespoons olive oil into the skillet and let it get hot. 

Lay the tuna with the uncooked side down into the skillet and cook another 3 minutes; remove from heat immediately.

Spoon about 1/2 cup of the mango salsa onto each of 4 plates. Lay the tuna steaks atop the salsa and serve immediately.