Blackened Tuna With Orange-Zested Salsa

Oxmoor House
Blackened Tuna With Orange-Zested SalsaRecipe
Oxmoor House
4 servings (1 tuna steak and 1/3 cup salsa)


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1/2 cup chopped yellow bell pepper
1/2 cup diced seeded tomato
1/4 cup chopped green onions
2 tablespoons chopped fresh cilantro
1 tablespoon lime juice
1 teaspoon orange zest
2 teaspoons cider vinegar
1/4 teaspoon salt
1 finely chopped seeded jalapeño pepper
2 teaspoons blackening seasoning
4 (6-ounce) tuna steaks (about 1 inch thick)
1 teaspoon vegetable oil


Combine first 9 ingredients in a small bowl; toss gently. Cover and chill 1 hour.

Sprinkle blackening seasoning on both sides of fish, pressing down firmly to allow seasoning to adhere.

Heat oil in a heavy-duty cast iron skillet over medium-high heat. Add fish, and cook 4 minutes on each side or until fish is medium-rare or desired degree of doneness.

Created date

March 2010

Nutritional Information

Calories 194
Fat 2.9 g
Satfat 0.6 g
Protein 36.4 g
Carbohydrate 3.7 g
Cholesterol 77 mg
Iron 2.3 mg
Sodium 399 mg
Caloriesfromfat 14 %
Fiber 1.1 g
Calcium 52 mg