Grilled Black Tuna Steak With Avocado Salsa Paleo, Gluten Free

Grilled Black Tuna Steak With Avocado Salsa Paleo, Gluten Free
Grilled Black Tuna Steak With Avocado Salsa Paleo, Gluten Free

This grilled black tuna steak with mango avocado salsa is the right thing when you need a luxurious, flavorful dinner that is still fast and healthy.
One of my favorite fish varieties to be cooked and eaten is yellow fin tuna. Unfortunately, this is one of the more expensive types of fish on the market, so we only eat it when it is sold super.
This week the gods of the grocery store smiled and we took two tuna steaks with (relatively) low prices. My favorite way to eat tuna? Blacken on the grill!

Grilled Black Tuna Steak With Avocado Salsa Paleo, Gluten Free
Ingredient
For Blackening Spices
  • 1 teaspoon of cayenne pepper, or enough
  • 1/2 teaspoon halal salt
  • 2 tablespoons of paprika
  • 1/2 teaspoon onion
  • 1 tablespoon of dried oregano
  • 1 tablespoon of dried thyme
  • 1 1/2 teaspoon black pepper
  • 1/2 teaspoon of garlic powder
For Mango Avocado Salsa
  • 1 haas of cooked avocado, cut into small pieces
  • Freshly ground black pepper, to taste
  • 1 leek, thinly sliced into a round
  • 1 tablespoon of lime juice
  • 1 ripe ataulfo (champagne) mango, cut into small pieces
  • 1/4 cup of fresh chopped coriander
  • Sea salt, to taste
For Grilled Black Tuna Steak
  • Cooking spray
  • 2 yellow fin tuna steaks (6-8 ounces each)
  • 2 tablespoons of blackening seasoning

Instructions
  1. To make a seasoning mixture, stir all the ingredients together and store in an airtight container. The mixture must be stored properly for at least three months.
  2. To make a mango avocado salsa, mix all the ingredients in a medium bowl. Taste and adjust the seasonings if desired.
  3. To make a blackened grilled tuna steak, heat the grill on high heat (or the grill pan on the stove over medium-high heat).
  4. Coat tuna steak with blackened herbs on all sides, then spray the top and bottom with cooking spray.
  5. Add the steak to the hot grill and cook for 1-2 minutes per side, or until black grill marks are formed but the inside is still sparse. Serve hot topped with mango avocado salsa.

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