Blackened Ahi Tuna Steaks with Mango Salsa

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:

  1. Ahi tuna steaks.
  2. Persian Lime Olive Oil from Carolina Olive Oil
  3. 2 cloves garlic
  4. Blackened Redfish Magic Seasoning Blend (sometimes I make my own seasoning blend, but store-bought works when busy!)
  5. Hampton Farms Mango Salsa (again, I could make homemade Mango Salsa, but this easier and made locally)
  6. Uncle Ben’s Rice (because…quick & easy)
  7. Some spinach (because I like to “eat my colors,” and this needed some green)

What I did:

  1. Prepped the tuna steaks with some Persian Lime Olive Oil from Carolina Olive Oil and minced garlic.
  2. Covered & put in fridge.
  3. Went to Jazzercise & hung out downtown at Simpsonville Sings for a while.

    simpsonville sings 7.23

    Simpsonville Sings downtown 7.23.2015

  4. Came home, and took a shower; then took the tuna steaks out of the fridge.
  5. Lightly rinsed steaks.
  6. Put some Persian Lime Olive Oil in large skillet on medium heat.
  7. Dipped steaks in blackening season (first one side; then the other).
  8. Put tuna steaks in the skillet–cooked one side for 2-3 minutes.
  9. Pulled steaks out & put on plate, added more oil to skillet, waited for it to heat up.
  10. Put tuna steaks back in skillet (flip side) for 2-3 minutes.
  11. Pulled tuna steaks out, wilted some spinach really quickly in leftover oil.
  12. Served tuna over rice & spinach with Mango Salsa.

What it looked like:

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