Blackened Tuna with Orange-Zested Salsa

Letting the salsa mixture chill gives the ingredients time to blend, which enhances the flavor.

Yield: 4 servings (serving size: 1 steak and 1/3 cup salsa)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 194
  • Calories from fat: 0.0%
  • Fat: 2.9g
  • Saturated fat: 0.6g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 36.4g
  • Carbohydrate: 3.7g
  • Fiber: 1.1g
  • Cholesterol: 77mg
  • Iron: 2.3mg
  • Sodium: 399mg
  • Calcium: 52mg


  • 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 fresh grated orange rind
  • 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


  1. 1. Combine first 9 ingredients in a small bowl; toss gently. Cover and chill 1 hour.
  2. 2. Sprinkle blackening seasoning on both sides of fish, pressing down firmly to allow seasoning to adhere to fish.
  3. 3. Heat oil in a cast iron skillet over medium-high heat. Add fish, and cook 4 minutes on each side or until fish is medium-rare or to desired degree of doneness.
  4. carbo rating: 3
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