Cajun tuna steaks with mango salsa

    3 hours 55 min

    Dinner party guests will think you're a gourmet chef once they lay their eyes on this tuna dish! It's super simple, though, and sure to please everyone. The Cajun spices are those that are easily available; you might already have most of them in your cupboard. The heat is offset by the lovely sweetness of the mango salsa. Try this with salmon, if preferred.

    271 people made this

    Serves: 4 

    • 2 tablespoons olive oil
    • 2 tablespoons lime juice
    • 2 cloves garlic, minced
    • 4 tuna steaks
    • 1 mango - peeled, stone removed and chopped
    • 4 tablespoons finely chopped red pepper
    • 1/2 onion, finely chopped
    • 1 spring onion, chopped
    • 2 tablespoons chopped fresh coriander
    • 1 fresh green or jalapeno chilli, 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 granules
    • 4 tablespoons olive oil

    Prep:45min  ›  Cook:10min  ›  Extra time:3hr chilling  ›  Ready in:3hr55min 

    1. 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.
    2. Combine the mango, red pepper, onion, spring onion, coriander and green chilli in a bowl; stir. Add the lime juice and 1 1/2 teaspoons olive oil and toss to combine. Chill in refrigerator 1 hour.
    3. Stir together the paprika, cayenne pepper, onion powder, salt, pepper, thyme, basil, oregano and garlic granules 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.
    4. Heat 2 tablespoons olive oil in a large frying pan 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 frying pan and let it get hot. Lay the tuna with the uncooked side down into the frying pan and cook another 3 minutes; remove from heat immediately.
    5. Spoon about 1/2 cup of the mango salsa onto each of 4 plates. Lay the tuna steaks atop the salsa and serve immediately.

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    Reviews in English (235)


    A few tips for those of you struggling with the recipe: 1. While the directions were written for Tuna, it does work well with other fish but the cook time must be adjusted accordingly for the type of fish you are using and the thickness. For salmon I would recommend ditching the garlic -lime marinade, it really is specific to tuna or a similar fish. 2. For those struggling with the heat there are three things: - The recipe is designed to be eaten bite for bite with the mango salsa recipe included, if you serve it without it you'll likely need to adjust the heat level by dropping the cayenne. - For those who just aren't into the heat, you can simply reduce the amount of cayenne, by half is about appropriate. - A nice alternative I've found to the mango salsa is sour cream (about 2tbsp per serving) mixed with a bit of sugar (about 1tsp per 2tbsp of sour cream). This can be served in a ramekin or drizzled over the fish, whatever your heart desires! Hope this allays some of the issues people have had!  -  03 Nov 2008  (Review from Allrecipes US | Canada)


    WOW! I've been wanting to make Ahi tuna and came across this recipe. I can't believe how good this was! My husband said it was better than some of the ahi tuna we've had in restaurants! I did make just a couple of changes: 1-I added avocado to the mango salsa. Just thought it would taste good. It did! 2-After marinating the tuna, I only seasoned it with onion powder, garlic powder, paprika, salt and pepper. 3-I coated the tuna steaks with black and white sesame seeds. 4-I like my tuna very rare, so I only cooked each side until it was opaque in color. But when you sliced the fish, the bright red color showed thru. This is a fantastic recipe. Thanks so much!  -  25 Jul 2008  (Review from Allrecipes US | Canada)


    This is on the spicy side. It is excellent. We had a dinner party half of the group did not like spicy so when I made the rub I used only 1/2 tsp of cayenne pepper and I had to double up on the other dry rub ingredients. I also made to separate Mango Salsa one with jalapeño the other without. The result the non spicy people enjoyed except for one. I will definitely make this again.  -  06 Apr 2008  (Review from Allrecipes US | Canada)