Tropical Blackened Ahi Tuna Recipe

Spicy, meaty and satisfying
Tropical Blackened Ahi Tuna
Tropical Blackened Ahi Tuna Jon Whittle

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.

Sponsored by Tito’s Handmade Vodka and Big Green Egg.

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