This dish is so easy to make but one of our favourites! The mango and avocado salsa is such a refreshing contrast against the spicy marinade on the tuna and the pomegranate seeds give it that extra burst of flavour!
It’s a great dish for having friends over as its super tasty but you’re not busy in the kitchen for long.
We marinate the tuna steaks in Mahi’s fish marinade, which is made up of all-natural ingredients- a mix of red chilli peppers, a dash of smokey paprika and a touch of sweet tamarind. Tuna is a great ingredient to have in your diet with some amazing benefits! It’s a source of high-quality protein with almost no fat. It contains all essential amino acids which the body needs for growth and maintenance of lean muscle tissue.
I love using avocado when cooking, not only because of all of the health benefits but also because instead of throwing away the avocado pit, you can propagate it and grow a plant! The best of both worlds, a tasty dish and a new house plant! I use avocado in a lot of recipes, from vegan chocolate mousse to a smooth avocado cream to go with your eggs in the morning. Avocados are best eaten when they’re perfectly ripe. Leave them at room temperature and when they’re dark in colour and feel slightly soft when pressures applied then that’s when you know its ready to eat! If you’ve opened an avocado you can squeeze lemon juice on the flesh to protect it from going brown. Avocados actually contain up to 4 grams of protein each, making them the fruit with the highest protein content!
The salsa is ridiculously easy to make, basically chopping everything up and mixing it in a bowl with a squeeze of lime! It hits all the right taste buds too, sweet, savoury, tangy and refreshing. If you chop it all really finely it can be a great dip for tortillas as well as a side for meat or fish.
This recipes is for 2 people
- 2 Tuna steaks
- 2 tbsp coconut oil
- 3 spring onions (sliced)
- 1 mango (peeled, pitted and diced)
- 2 small avocados (halved, pitted, peeled and diced)
- 2 big tomatoes (diced)
- 1 tbsp olive oil
- 2 limes
- Pomegranate seeds
- 1 small red onion (diced)
- Bunch of coriander
- Mahi Fish marinade
- Marinade the tuna steaks for at least 30 minutes.
- In a big bowl, add the spring onion, mango, avocados, red onion, tomatoes and juice of the limes. Sprinkle some chopped coriander on the top and scatter with pomegranate seeds.
Once marinated melt the coconut oil in the pan on a high heat and add the tuna steaks. Cook for about 2 minutes on each side.