Tuna Steak with Mango Salsa

by Peter Kuruvita

Crust your tuna steak with The One & Only Chilli Salt and top it all of with a Mango Salsa to make the ultimate, elevated summer dish!

Mango Jalapeño Salsa

• 2 ripe mangos, diced
• 1 jalapeño seeded and minced
• 1/2 small red onion, chopped
• 2 tablespoons cilantro leaves, chopped
• 1 lime, juiced
• 1/4 teaspoon salt

In a serving bowl, combine all ingredients and mix well. Refrigerate at least 30 minutes for best flavour.

 

Tuna Steak Recipe

1. Oil and season steaks – Rub oil on the tuna steak then sprinkle with salt and pepper. I like to use olive oil because it has a bit of flavour, but any oil is fine here.

2. Preheat pan until smoking hot – Use a heavy-based pan so it can be preheated until it’s so hot that you see smoke coming from the pan.

The trick to cooking tuna steak perfectly is a screaming hot skillet so you can sear the outside nicely while keeping the inside raw. It has to be super-hot because it’s only on the stove for 2 1/2 minutes!

3. Cook tuna – Once the skillet is very hot, sprinkle chilli salt onto both sides of the tuna and place tuna in the skillet. 

– How long to cook tuna: A 2.5cm / 1″ thick, 200g / 7oz tuna steak should be cooked for 90 seconds on the first side then 60 seconds on the other side to get a nice sear on the outside while keeping it rare on the inside.
– Target internal temperature: The target internal temperature is 48°C (118°F). This will ensure the inside is still rare and pleasantly warm rather than stone cold;

 

Tip: If you want to get fancy, restaurant-style criss-cross grill marks, use a cast iron skillet with grill lines. Place the tuna in the skillet for 45 seconds. 

Turn the tuna 45 degrees and leave for another 45 seconds. Then flip and cook on the other side for 60 seconds. Remove to a rack.

You will notice this means the criss-cross is applied to only one side. This is to simplify the cooking. Serve the criss-cross side facing up, obviously!

For the most perfect lines, do not move the tuna once placed in the skillet (except to rotate the one time)!