California Style Blackened Tuna Tacos with Fresh Mango Salsa
Ingredients
2fresh blue fin tuna steaks5 - 6 oz each
1cupof favorite Cajun seasoning
olive oil
8medium-sized flour tortillas
Mango Salsa
1ripe mangodiced
cilantro to taste
1teaspooncumin
1hot pepperjalapeno, Thai chili, etc, also, I choose a red pepper for color
Juice of 2 limes
1small cucumberpeeled, seeded and diced
1/2medium red onionchopped
1/4cuplight brown sugar
1ripe avocado
Instructions
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!
Notes
Patrick recommends serving this with your favorite Spanish rice and your favorite summer beer (of course).