Hawaiian Blackened Tuna with Mango Salsa Recipe

This sweet and savory seafood dish will send you.

Medically reviewed in April 2021

Updated on January 21, 2022


  • 4 oz fresh, raw yellowfin tuna
  • 1 tbsp grapeseed oil
  • 1½ tbsp fresh lime juice
  • ½ tbsp dried marjoram
  • ¼ tsp chili powder
  • ¼ tsp garlic powder
  • ½ tsp paprika
  • 1 dash salt
  • ½ fresh mango
  • 1 tbsp fresh cilantro leaves, diced
  • ¼ medium red bell pepper, diced
  • ½ tbsp fresh shallots, chopped
  • ½ tbsp fresh chives, chopped
  • ¼ fresh jalapeño pepper, finely diced
  • 1 dash black pepper
  • ½ head raw endive

Preparation (Serves 1):

  • Mix grapeseed oil, ½ tbsp lime juice, marjoram, chili powder, garlic powder, paprika, and salt in a small bowl and set aside.
  • Brush each tuna steak with herb mixture, patting into fish with fingertips. Cover and refrigerate for 1 hour.
  • For mango salsa, mix 1 tbsp lime juice and cilantro in a medium bowl.
  • Stir in mango, bell pepper, shallots, chives, and jalapeño. Season with salt and pepper. Set aside.
  • Heat skillet over medium heat. You should not need extra oil for cooking because the fish was marinated in oil. Place tuna steaks in pan and sear, about 1-2 minutes per side depending on how cooked you prefer them. Don't overcook—it should be pink on the inside. Transfer tuna to a cutting board and slice against the grain. 
  • Arrange the endive leaves on a platter and top with mango salsa. Place sliced tuna on the side.

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