Last night, I made a truly delicious meal. It was inspired by this jar of Hampton Farms Mango Salsa that I picked up at the Simpsonville Farmer’s Market. I’ve been trying to think of how to use it. This turned out to be a great way! It was delicious–such a wonderful blend of flavors!
What I used:
- Ahi tuna steaks.
- Persian Lime Olive Oil from Carolina Olive Oil
- 2 cloves garlic
- Blackened Redfish Magic Seasoning Blend (sometimes I make my own seasoning blend, but store-bought works when busy!)
- Hampton Farms Mango Salsa (again, I could make homemade Mango Salsa, but this easier and made locally)
- Uncle Ben’s Rice (because…quick & easy)
- Some spinach (because I like to “eat my colors,” and this needed some green)
What I did:
- Prepped the tuna steaks with some Persian Lime Olive Oil from Carolina Olive Oil and minced garlic.
- Covered & put in fridge.
- Went to Jazzercise & hung out downtown at Simpsonville Sings for a while.
Simpsonville Sings downtown 7.23.2015
- Came home, and took a shower; then took the tuna steaks out of the fridge.
- Lightly rinsed steaks.
- Put some Persian Lime Olive Oil in large skillet on medium heat.
- Dipped steaks in blackening season (first one side; then the other).
- Put tuna steaks in the skillet–cooked one side for 2-3 minutes.
- Pulled steaks out & put on plate, added more oil to skillet, waited for it to heat up.
- Put tuna steaks back in skillet (flip side) for 2-3 minutes.
- Pulled tuna steaks out, wilted some spinach really quickly in leftover oil.
- Served tuna over rice & spinach with Mango Salsa.
What it looked like:
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- Prep = Persian Lime Olive Oil and minced garlic
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- Blackened Seasoning + Mango Salsa + Rice
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- Blacken the steaks
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- Serve over salsa and rice w/ some greens
Wider than the Sky 