A short citrus marinade and a hot skillet are all this needs. The Blackening Blend forms the crust while the center stays rare, and the mango salsa cuts through the char with fresh sweetness.
Tuna
- 1 lb sushi-grade fresh tuna loin
- 1/4 cup sesame seeds (white, black, or a mix)
- 2 tbsp Sweet Cheeks Blackening Blend
- 1/4 cup fresh orange juice
- 1 tbsp soy sauce
- 1 tsp honey
- 1 tsp olive oil
Fresh Mango Salsa
- 2 ripe mangoes, diced
- 2 ripe tomatoes, diced
- 1/4 cup red onion, finely diced
- 1 jalapeño, minced (optional)
- Juice of 1 lime
- 2 tbsp chopped fresh cilantro
- Salt and pepper to taste
Directions
- In a shallow dish, whisk together the orange juice, soy sauce, honey, olive oil, and Blackening Blend.
- Add the tuna and marinate for 20-30 minutes max. The citrus should add flavor without cooking the fish.
- While the tuna marinates, combine the salsa ingredients in a bowl. Toss gently and let it sit for 10-15 minutes.
- Heat a cast-iron skillet until it's smoking hot. Remove the tuna from the marinade and pat it dry.
- Sear the tuna for 45-60 seconds per side. The outside should develop a crust while the center stays rare.
- Let the tuna rest for 2 minutes, then slice thinly across the grain.
- Spoon the mango salsa over the sliced tuna and serve immediately.