Nothing says California like fish tacos. Well….maybe I’m stretching that one. Try Hi Mountain Seasonings Cajun Seasonings for this tuna recipe. You can also make this a sashimi style appetizer and not blacken the tuna.
California Style Blackened Tuna Tacos with Fresh Mango Salsa
- 2 fresh blue fin tuna steaks 5 - 6 oz each
- 1 cup of favorite Cajun seasoning
- olive oil
- 8 medium-sized flour tortillas
- 1 ripe mango diced
- cilantro to taste
- 1 teaspoon cumin
- 1 hot pepper jalapeno, Thai chili, etc, also, I choose a red pepper for color
- Juice of 2 limes
- 1 small cucumber peeled, seeded and diced
- 1/2 medium red onion chopped
- 1/4 cup light brown sugar
- 1 ripe avocado
- Prepare Mango Salsa - Roast hot pepper over an open flame (Can be done on the stove top, using a metal skewer to hold the pepper over the heat.) Once the pepper is completely charred on the outside, peel off charred skin and dice the pepper. Place diced pepper in a small bowl and mix with remaining salsa ingredients. Allow to rest at room temperature for 10 minutes.
- Pat whole tuna steaks dry with a paper towel and dredge in Cajun seasonings on both sides. Place enough oil in a cast iron skillet to coat the bottom of the pan. Once the oil begins to smoke, carefully place the tuna steaks in the pan. Cook the steaks for 90 seconds per side, until they are nicely blackened on the outside and rare-medium rare on the inside. Set aside to rest.
- Heat tortillas in the microwave for 25 seconds. Peel and seed avocado. Slice into thin slices.
- To assemble, slice the blackened tuna into strips. Place tuna, salsa and avocado slices on your tortillas and enjoy!
Patrick recommends serving this with your favorite Spanish rice and your favorite summer beer (of course).