🌴 Grilled Blackfin Tuna with Mango-Pineapple Salsa & Coconut Rice
🍽 Serves: 2
⏱ Prep Time: 25 mins | Cook Time: 10 mins
🐟 Ingredients
For the Tuna:
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2 blackfin tuna steaks (about 6 oz each, 1-inch thick)
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2 tbsp olive oil
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Juice of 1 lime
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1 tsp soy sauce
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1 tsp honey
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1/2 tsp ground allspice
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1/2 tsp smoked paprika
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Salt and black pepper to taste
Mango-Pineapple Salsa:
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1 ripe mango, diced
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1/2 cup fresh pineapple, diced
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1/4 red onion, finely chopped
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1 small red chili or jalapeño, finely diced (optional for heat)
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Juice of 1 lime
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1 tbsp chopped fresh cilantro
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Salt to taste
Coconut Rice:
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1 cup jasmine rice
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1 cup coconut milk
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1 cup water
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1/2 tsp salt
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1 tbsp shredded coconut (optional, for extra texture)
🔥 Directions
1. Marinate the Tuna:
In a bowl, whisk olive oil, lime juice, soy sauce, honey, allspice, paprika, salt, and pepper. Coat tuna steaks with marinade and let sit for 15–20 minutes while preparing other components.
2. Make the Salsa:
Combine mango, pineapple, red onion, chili, lime juice, and cilantro. Add a pinch of salt. Set aside (flavors deepen as it rests).
3. Cook the Rice:
In a saucepan, bring jasmine rice, coconut milk, water, and salt to a boil. Reduce heat, cover, and simmer for 15 minutes or until liquid is absorbed. Fluff with fork. Stir in shredded coconut if using.
4. Grill the Tuna:
Preheat grill or cast-iron pan over high heat. Sear tuna for 1.5–2 minutes per side for rare to medium-rare (adjust time to preference, but don’t overcook). Let rest for a couple of minutes.
🍹 Serve:
Plate a scoop of coconut rice, top with seared tuna, and spoon mango-pineapple salsa generously over the top. Garnish with lime wedges and extra cilantro.
🌺 Optional Add-ons:
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Drizzle of spicy mayo or sriracha-lime aioli
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A side of fried plantains
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A chilled glass of tropical white wine or passionfruit spritz
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