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
All you need:
- 1 ripe mango, peeled, pitted and diced
- 1/2 small red onion, diced
- 1/2 red pepper, diced
- 1 jalapeno, deseeded and minced
- 2 tbsp minced fresh cilantro
- 1 tbsp fresh lime juice
- Salt and black pepper, to taste
- 4 (5 oz each) ahi tuna fillets
- 1 tsp lemon pepper
- salad or grilled asparagus, for serving
All you do:
- In a medium-size bowl, combine 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 rare to medium-rare steak. 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.