|Preparation Time||3 Hours, 45 Minutes|
|Cook Time||15 Minutes|
|Total Time||4 Hours|
|Diet||Low Carb; High Protein; Gluten Free|
6 tablespoons and 1 1/2 teaspoons olive oil
4 tablespoons lime juice, divided
2 cloves garlic, minced
Four 5 ounce tuna steaks
1 fresh mango, peeled, pitted, and chopped
1/4 cup red bell pepper, finely chopped
1/2 Spanish onion, finely chopped
1 green onion, chopped
2 tablespoons fresh cilantro, chopped
1 jalapeï¿½o pepper, seeded and minced
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
In a small bowl, whisk together 2 tablespoons olive oil, 2 tablespoons lime juice, and minced garlic cloves. Coat the tuna steaks with the sauce. Put the steaks in a large bowl, cover, and chill in the refrigerator for 3 hours.
In a medium bowl, mix the mango, bell pepper, Spanish onion, green onion, cilantro, and jalapeï¿½o pepper. Top with 2 tablespoons of lime juice and 1 1/2 teaspoons of olive oil, tossing to evenly coat the mixture. Cover the bowl, and place in the refrigerator to chill for 1 hour.
In a small bowl, mix the paprika, cayenne pepper, onion powder, salt, pepper, thyme, basil, oregano, and garlic powder. Rinse the tuna steaks with water, and sprinkle an even layer of the spice mixture onto both sides of the tuna steaks.
In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Place all four tuna steaks onto skillet, and cook for 3 minutes. Transfer the tuna to a plate.
Add the remaining 2 tablespoons of olive oil to the skillet. Place the uncooked sides of the tuna steaks onto the skillet and cook for 3 minutes.
Spoon equal portions of the mango salsa onto four plates. Lay the tuna steaks on the salsa. Serve immediately.
Calories: 534 cal
Total fat: 32g
Saturated fat: 6g