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Most people hear salsa and immediately think glass jars, tacos or tortilla chips (or dancing). Sure, those are options but there’s a whole world of possibilities out there! Why not get a bit wild? Add a bit of fruit to the mix, I say! Mango, I say! OK, maybe adding mango to salsa isn’t your idea of wild but let me tell you something, it’s about as wild as this guy gets these days (don’t judge).
In my humble opinion, salsa is best eaten fresh and made-to-order! I’m sure you agree. If you don’t, I’m afraid this relationship between us is doomed. It can only be salvaged by you making this recipe and realizing that a fresh mango and avocado salsa is bursting with sweet, spicy and citrusy flavors and is hearty enough to be eaten as a salad. Which is perfect for me because I need to kill two recipe-birds with one blog-stone.
When paired with a delicious lean source of protein, like seared ahi tuna, it makes the perfect summer lunch. Sadly, summer is almost over and my extreme procrastination has gotten the better of me. I’m sorry! It admittedly took me a bit of time to post the recipe to the blog after it appeared on Men’sFitness.Com.
It’s OK though! I’ll make it up to you by saying that the best part of this recipe is that you can have everything ready in less than 15 minutes! As with my Zoodles Aglio Oglio recipe, I’ve taken my reader’s requests very seriously and have made it my mission to provide easy, fast and delicious paleo recipes that anyone can make. Which is perfect if you’re like me and need all time you can get to practice that other salsa she’s been begging you (I mean me) to learn #HappyWifeHappyLife. 6 months ago I would be joking, but with pending nuptials, I’m afraid I’m serious.
Give it a go and let me know what you think in the comments below.
Cheers,
Ronny
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INGREDIENTS:
2 – 4-6oz Ahi Tuna Steaks (approx. 1” thick) – preferably sushi grade
1 Mango – diced
1 Tomato – diced
2 scallions – finely chopped
1 Avocado – diced
1 handful fresh cilantro – roughly chopped
1 jalapeño – deseeded and finely minced (add more or less depending on personal preference)
Black and White Sesame Seeds
Juice of 1 lime
Avocado Oil
Salt and Pepper
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METHOD:
- Add mango, tomato, scallion, avocado, cilantro, jalapeño, lime juice, and a pinch of salt and pepper to a mixing bowl. Toss to combine and set aside.
- Meanwhile, preheat a grill pan or grill over high heat. Rinse tuna steak under cold water and dry thoroughly. Brush both sides with a small amount of avocado oil, season with salt, pepper and black and white sesame seeds.
- Grill the tuna on high heat for 75-90 seconds. Flip and cook for another 60-75 seconds. Remove from heat and slice against the grain immediately.
- To serve, spoon the salsa onto a plate and fan the slices of tuna steak over top. Garnish with a few slices of scallion and an avocado rose (optional).
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