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Seared Ahi Tuna with Mango and Avocado Salsa

A delicious and nutritious, easy-to-make dish in under 15-minutes.
Seared Ahi Tuna with Mango and Avocado Salsa by Ronny Joseph

Most people hear salsa and immediately think glass jars, tacos or tortilla chips (or dancing). Sure, those are options but there’s a whole world of possibilities out there. Salsa is best eaten fresh and made-to-order! This mango and avocado salsa is bursting with sweet, spicy and citrusy flavors and is hearty enough to be eaten as a salad. When paired with a delicious lean source of protein, like seared ahi tuna, it makes the perfect summer lunch. The best part is you can have everything ready in less than 15 minutes.


2 - 4-6oz Ahi Tuna Steaks (approx. 1” thick) – preferably sushi grade; 1 Mango - diced; 1 Tomato - diced; 2 scallions – finely chopped; 1 Avocado - diced; 1 handful fresh cilantro – roughly chopped; 1 jalapeño – deseeded and finely minced (add more or less depending on personal preference); Black and White Sesame Seeds; Juice of 1 lime; Avocado Oil; Salt and Pepper 


Add mango, tomato, scallion, avocado, cilantro, jalapeño, lime juice, and a pinch of salt and pepper to a mixing bowl. Toss to combine and set aside. Meanwhile, preheat a grill pan or grill over high heat. Rinse tuna steak under cold water and dry thoroughly. Brush both sides with a small amount of avocado oil, season with salt, pepper and black and white sesame seeds. Grill the tuna on high heat for 75-90 seconds. Flip and cook for another 60-75 seconds. Remove from heat and slice against the grain immediately. To serve, spoon the salsa onto a plate and fan the slices of tuna steak over top. Garnish with a few slices of scallion and an avocado rose (optional).

Ronny Joseph is an expert contributor to Men's Fitness magazine and HUMANFITPROJECT. For more easy-to-make recipes—follow him on Instagram.


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