Spicy Tuna Steaks with a Mango & Avocado Salsa 46MAHI

This dish is so easy to make but one of our favourites! The mango and avocado salsa is such a refreshing contrast against the spicy marinade on the tuna and the pomegranate seeds give it that extra burst of flavour! it's a great dish for having friends over as its super tasty but you're not busy in the kitchen for long. You can marinate the tuna steaks in MAHI's Fish Marinade, which is made up of all-natural ingredients; a mix of red chilli peppers, a dash of smokey paprika and a touch of sweet tamarind. Tuna is a great ingredient to have in your diet with some amazing benefits! It's a source of high-quality protein with almost no fat. It contains all essential amino acids which the body needs for growth and maintenance of lean muscle tissue You can also use Avocado for the salsa salad. Avocado is a wonderful ingredient not only because of all of the health benefits but also because instead of throwing away the avocado pit, you can propagate it and grow a plant! The best of both worlds, a tasty dish and a new house plant! Avocados are best eaten when they're perfectly ripe. Leave them at room temperature and when thet're dark in colour and feel slightly soft when pressures applied then that's when you know its ready to eat! If you've opened an avocado you can squeeze lemon juice on the flesh to protect it from going brown. Avocados actually contain up to 4 grams of protein each, making them the fruit with the highest protein content! The salsa is super simple easy to make, basically chopping everything up and mixing it in a bowl with a squeeze of lime! It hits all the right taste buds too, sweet, savoury, tangy and refreshing. If you chop it all really finely it can be a great dip for tortillas as well as a side for meat or fish. This recipes is for 2 people.

Pre Time And Cook time

Prep Time: 65min
Cook time: 2min

ingredients:

800 g Tuna steak (1,8lb)

1 tbsp Olive oil for skillet

Marinade:

3 tbsp Sesame oil

2 tbsp Soy sauce

½ tsp Garlic powder

½ tsp Salt

½ tsp Black pepper

Mango & Avocado Salsa:

1 Mango ,ripe or 250 g (9 oz) frozen (defrosted)

1 Avocado big or 2 small

3 tbsp Onion red

1 Tomato

100 ml Cilantro (½ cup) chopped, loosely packed

½ Lime juice freshly squeezed

½ tsp Chili flakes

1 tbsp Olive oil extra virgin

2 tsp Balsamic vinegar

½ tsp Salt

1 pinch Black pepper

1 tbsp Sesame seeds ,toasted

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Method:

Marinade:
1. Add all the ingredients for the marinade in a bowl.
2. Put the tuna with the marinade in a plastic bag. Let it marinate for at least an hour or preferably overnight.

Mango & Avocado Salsa:
1. Toast sesame seeds. Place the seeds in a dry skillet over medium heat. With a spatula or wooden spoon, stir the sesame seeds until they turn golden. Be careful since the seeds will occasionally pop in the pan during toasting.
2. Cut peeled and pitted mango, avocado into dices. Dice tomato. And add it to a bowl.
3. Chop the onion and cilantro finely.
4. Add chili flakes, sesame seeds, olive oil, balsamic vinegar, lime juice, salt and pepper
5. Combine the ingredients and cover with a plastic wrap. Let it rest in the refrigerator until serving.

Tuna:
1. Preheat skillet until really HOT. Add 1 tbsp olive oil. Sear it for one minute on each side.
2. Let it rest on a cutting board for a few minutes and then cut it in slices.