There are a few things I love about Florida summer: tourist season is over, we’ve got fish, and mango season is in full-swing! I just picked the first few:
Right now every meal should involve mangos. While this barbecue-seared tuna with avocado sauce is excellent on its own, add some thin slivers of a perfectly ripe Valencia Pride mango… There you have it, the perfect summer dinner. So perfect, in fact, that I made it twice in the past week.
I’m off to New Orleans this weekend for a sustainable seafood conference. I’ll be learning more about our Gulf fisheries and developing recipes using the best choices they have to offer. I’ll also be eating lots of fresh seafood. Strictly for research, of course.
Although many tuna species are not sustainable, the blackfin tuna we caught in the Florida Keys is an exception. You can read more about it in this post. If blackfin tuna isn’t an option, try it with whatever firm fish steaks you have available, along with the very best local or homegrown mangos you can find.
- 1 pound blackfin tuna steaks
- 2 tablespoons grapeseed oil
- 1 tablespoon coconut sugar or brown sugar
- 2 teaspoons chili powder
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon cumin
- 1/4 teaspoon coriander
- pinch of cayenne
- 1 avocado
- 1 big handful cilantro
- 1 green onion, chopped
- 1 jalapeno, chopped (optional)
- juice of 1 lime
- 1/4 teaspoon coarse kosher salt
- 1 mango, thinly sliced
- sliced green onions
- Combine all ingredients for the Barbecue Rub in a shallow dish.
- Add the avocado, cilantro, green onion, jalapeño, lime, and salt to the jar of a blender. Blend 30 seconds at a time, scraping down the sides with a spatula. Continue this until it's very smooth. Transfer to a serving dish.
- Heat the oil in a cast-iron skillet over medium-high heat.
- Dip the steaks in the barbecue rub, coating all surfaces.
- Sear the tuna 2-4 minutes on each side for medium-rare, depending on the thickness of the steaks.
- Transfer to a serving platter.
- Serve each steak with a dollop of avocado sauce, sliced mango, cilantro, and green onions.
Very exciting that you are going to that conference in New Orleans.
Your mango tree on Emerald is ripe. I took one from the ground but it was over ripe. Are you coming into town soon? I could put them in your fridge if you have a hidden key.
Have a blast in New Orleans.
The front tree is ripening. Pick some and enjoy. we are back in a week.
Thanks! Seems like our trees is ripening quickly as well. I suppose its the heat. Ours usually don’t ripen until August on through October.
Dying to try blackfin tuna! yet another reason to come pay you a visit in tampa.
I know you’d love it here and we would feast!
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