Description
Ahi Tuna smothered in delicious spices and seared in a cast iron. Paired with some Jasmine rice, a simple side salad, and a vibrate fruity pico de gallo this recipes is sure to be a crowd pleaser.
Ingredients
Units
Scale
Meal
- 2 Ahi Tuna Steaks
- 2 cups Jasmine Rice, cooked
- 1 tbsp Vegetable Oil
- 1 cup Mixed Greens
- 5 Roma Tomatoes, diced
- 1/2 large Red Onion, diced
- 1 large jalapeno, diced
- 1 medium ripe Mango, diced
- 1/2 bunch Cilantro, chopped
- 1 large lime, juiced
Blackening Seasoning
- 1 tsp cayenne pepper
- 2 heaping tsp smoke paprika
- 1/2 tsp cumin
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp dried cilantro
- 1/2 tsp salt
- 1/2 tsp pepper
Salad Dressing
- 4 tbsp Rice Vinegar
- 2 tsp Sesame Oil
- 1 tbsp Olive Oil
- 1 lime, juiced
Instructions
- Add ingredients for the blackening seasoning into a mortar and pestal and combine. You do not need to do this but it helps to make the taste and texture more uniform.
- Place a cast iron pan over medium heat on the stove.
- While your pan is heating up, pat your ahi tuna dry and cover liberally in blackening seasoning.
- Add vegetable oil to your cast iron pan and place your tuna steak gently into the pan. You should hear the tuna immediately begin to sizzle. If you do not quickly remove your tuna and wait about 5 more minutes. Cook until the bottom has a brown crust on it (about 3 mins). Flip and cook for another 3 mins and then remove the tuna from the cast iron pan.
- Now it is time to make your pico de gallo. Combine diced tomato, red onion, mango, jalapeno, and cilantro in a bowl with the juice of 1 lime. Season to taste with salt and pepper.
- Combine ingredients for the salad dressing in a mason jar and shake vigorously.
- Add 1 cup of rice to a plate, place your ahi tuna steak on top of the rice, and then top with mango pico de gallo. Dress your mixed greens and enjoy!
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Cuisine: American