Responsible Choice seafood recipe highlight: ahi tuna with mango salsa sizzles with summer

Finally, it’s grilling season. Ahi tuna, also called yellowfin, is a great fish for the grill because it’s firm, moist and takes very little time to cook – meaning you can get back to enjoying summer.

When choosing Ahi tuna, one of our great Responsible Choice species, look for firm flesh and a bright red color with little to no blood line.

I like this recipe because it is a versatile dish that can be used as an appetizer, or it can be paired with a couple of summery side dishes to make a complete meal. It is a great choice whether your goal is to impress your guests with a bright flavor sensation or take care of a weeknight meal in short order.

The mango salsa can be prepared ahead of time and the tuna takes only 4 minutes on the grill, so you won’t be spending a lot of time cooking while your guests wait, which can be a hassle.

This is a great light dish that will leave your guests feeling full and satisfied, without adding a lot of calories.


Grilled Ahi Tuna with Mango Salsa

Serves 4

  • 1 ripe mango, peeled, pitted and diced
  • ½ small red onion, diced
  • ½ red pepper, diced
  • 1 jalapeno, deseeded and minced
  • 2 tbsp. fresh cilantro, minced
  • 1 tbsp. fresh lime juice
  • Salt and pepper, to taste
  • 4 (5 oz.) ahi tuna fillets
  • 1 tsp. lemon pepper

In a medium size bowl. add the mango, red onion, red pepper, jalapeno, cilantro, lime juice, and salt and pepper to taste. Mix until all ingredients are incorporated. Refrigerate for 1 hour to bring out the flavors.

Preheat the grill. Season tuna with lemon pepper and grill on high heat for 90 seconds to 2 minutes per side for a nice rare to medium rare steak, and set aside.

Top each steak with a generous portion of mango salsa. Serve with a side of fresh salad or grilled asparagus for a complete meal.

by Stacey Wertzberger Recipes

About Stacey Wertzberger

My name is Stacey Wertzberger and I am the chef at Hy-Vee’s Fleur Drive store in Des Moines. I am a 2004 graduate of Iowa State University, where I received a degree in hotel and restaurant management. I worked for six years as a sou chef at the Downtown Marriott Hotel in Des Moines before joining Hy-Vee six years ago. I worked first as catering manager, and then became the chef at the Fleur store in late 2012. What I love most about my job is being able to help people understand they can cook healthy meals without sacrificing flavor. I like helping people make memories in the kitchen – most of my fondest memories are around the kitchen and food, and I like helping people understand that it’s not hard to make a gourmet meal that people will remember.

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