Seared Tuna and Mango
A fresh start for a fresh year! Keep it simple and enjoy tremendous flavor with seared tuna steak and mango chutney. All you need is a few, fresh ingredients, and our very own TDon’s cajun seasonings, of course. Feel free to add your own variety to this recipe and mix it up to make it your own.
Ingredients
• Tuna steak (we had about a 4-6 oz serving)
• 2 Tablespoons TDon’s Original All Purpose Cajun Seasonings (or, to taste)
• Sea salt (to taste)
• 1 Mango
• 2 Mini cucumbers
• Guacamole (avocado, tomato, onion, cilatro, jalapeño, lime juice, salt)
ª Radish (optional, as desired)
• Sprouts or other micro greens (optional, as desired)
Step 1. Make the guac and garnishments
We advise making the guacamole and chutney first, and having those ready for plating at the end. You can make your own guac or find a pre-made variety and either dress the plate with it as we did, or use it as a little side. Our guac starts with avocado. We then mix in equal parts diced tomatoes, onion, and cilantro. Some people add an equal portion of diced jalapeño. Add salt and fresh squeezed lime juice to taste.
Slice the radishes thin and break off tiny bits of micro greens or sprouts to have on hand during plating.
Step 2. Make the mango chutney
For the chutney, simply dice some fresh mango and mini cucumbers. Toss them together with a little TDon’s seasonings to taste. You don’t need much—remember TDon’s will be added to the seared tuna. The goal is to offset the sweetness with a little savory heat.
Step 3. Sear the tuna
We keep our tuna steak rare and cold. We do this because searing the steak when cold will keep the middle rare when cooking. It’s the way we like it. If you want the center less rare, allow the tuna to set out at room temperature for about 30 minutes to an hour, or sometimes more, depending on the desired temperature.
In a small, cast iron skillet, heat up a thin layer of avocado oil. We used the medium high setting, but some stovetops vary. While the skillet is heating, cover the tuna steak with TDon’s and add sea salt. Then place the seasoned side of steak in the hot oil and add TDon’s to the top of the uncooked side.
Turn after about 1 minute, or until you get a blackened crust on both sides. For rare centers, do not allow either side to cook for more than 1.5 minutes, and make sure the steak was cold before placing in oil.
Step 4. Serve
Remove the tuna steak from the heat and slice into thin strips. Place on plate and surround and cover with the chutney, guac and other garnishments. Enjoy!