There’s something irresistible about a perfectly seared tuna steak—crispy on the outside, tender and almost buttery in the middle.
Paired with a fresh mango avocado salsa, this dish balances bold spice with refreshing sweetness for a restaurant-quality meal at home.
Why You’ll Love This Recipe
The tuna is seasoned with a flavorful blackening spice blend that adds heat and depth.
The mango avocado salsa is refreshing, colorful, and the perfect complement to the bold tuna.
It takes less than 20 minutes from start to finish, making it ideal for weeknights.
This recipe feels gourmet but is simple enough for anyone to prepare.
What You’ll Need (Ingredient Highlights)
Ahi tuna steaks are the star—choose sushi-grade for the best taste and texture.
Paprika, cayenne, garlic, and oregano create a smoky, spicy blackening seasoning.
Ripe mango and avocado bring sweetness and creaminess to the salsa.
Red bell pepper and onion add crunch and sharpness.
Fresh cilantro and lime juice brighten every bite.
Pro Tips Before You Start
Make sure the tuna is sushi-grade for safe, delicious pan-searing.
Pat the tuna dry before seasoning to ensure a crisp crust.
Use a cast iron skillet for the best sear and heat retention.
Prepare the salsa just before serving to keep the avocado fresh.
How to Make Pan-Fried Tuna Steak with Mango Avocado Sauce
Step 1 – Mix the salsa
Combine diced mango, avocado, bell pepper, onion, cilantro, lime juice, garlic, and salt.
Stir gently and set aside.
Step 2 – Season the tuna
Pat tuna steaks dry and coat generously with the blackening seasoning on both sides.
Step 3 – Heat the skillet
Warm a cast iron skillet with oil over high heat until shimmering.
Step 4 – Sear the tuna
Cook the tuna steaks for 1–2 minutes per side until a dark crust forms.
Step 5 – Rest and slice
Let tuna rest for 1 minute, then slice.
Step 6 – Serve
Top with the fresh salsa and enjoy immediately.
What to Serve Them With
Steamed rice or quinoa for a balanced plate.
Grilled vegetables to keep the meal light and fresh.
A crisp green salad for contrast.
Tortilla chips on the side to scoop up extra salsa.
Variations / Substitutions
Swap ahi tuna for swordfish or salmon.
Use pineapple instead of mango for a tropical twist.
Make it milder by reducing the cayenne in the seasoning.
Add diced jalapeño to the salsa for extra heat.
Storage & Leftovers
Tuna steaks are best eaten fresh, but leftovers can be stored.
Refrigerate tuna and salsa separately in airtight containers for up to 2 days.
Reheat tuna gently or enjoy cold over salads.
FAQs
Can I grill the tuna instead of pan-frying?
Yes, grilling works perfectly and adds a smoky flavor.
Do I need sushi-grade tuna for this recipe?
It’s highly recommended since the tuna is only lightly seared.
Can I make the salsa ahead of time?
Yes, but add the avocado just before serving to avoid browning.
How do I know when the tuna is done?
The outside should have a dark crust while the inside stays pink.
Can I use frozen tuna steaks?
Yes, thaw them completely and pat dry before cooking.
Is this recipe spicy?
It has a mild to medium heat, but you can reduce cayenne to adjust.
What can I substitute for cilantro?
Fresh basil or parsley are good alternatives.
Can I use bottled lime juice?
Fresh is best, but bottled works if needed.
What oil is best for searing tuna?
High smoke point oils like avocado, canola, or grapeseed oil.
How should I slice the tuna?
Cut across the grain into thin slices for tenderness.
Final Thoughts
This pan-fried tuna steak recipe is bold, fresh, and surprisingly simple.
With its spicy crust and refreshing mango avocado salsa, it’s a dish that delivers flavor and elegance in every bite.
