Few fish can stand the white-hot heat that blackening normally requires, but thankfully, tuna is one that can. Cooled off by mango and avocado, you’ll commit this one to memory, thanks to Los Sueños Resort and Marina’s executive chef, Darrell Thomas. It’s hard to beat the Big Green Egg for grilling game and fish like swordfish and tuna. This dish pairs perfectly with a Tito’s Summer Breeze.
Ingredients | Serves 4
- 4 8-oz. pieces of fresh yellowfin tuna steaks
- 2 oz. blackening spice
- 2 ripe avocados, halved and deseeded
- 2 oz. baby mescaline-lettuce mix
- 1 ripe mango, finely chopped
- 1 oz. bell pepper, finely chopped
- 1 oz. red onion, finely chopped
- ½ oz. cilantro, finely chopped
- Juice of 1 lime
- Vegetable oil for grilling
- Salt and pepper
Make the salsa: Combine mango, bell pepper, onion, cilantro and lime juice, and salt and pepper, to taste. Let sit covered for 1 hour. Rub tuna steaks with blackening spice. Season avocado with salt and pepper, and brush with vegetable oil.
Drizzle seasoned tuna with oil, and sear on grill until the outside blackens and the inside is a warm red. Grill avocado seed-side down, remove. Slice tuna to desired thickness; plate with mango salsa, avocado halves and baby lettuce.