This is the perfect summer dish. It is light, yet filling, and I love buying a lot of these ingredients at my local farmer’s market. Like most of my recipes, you can make changes to suit your preferences! Feel free to use difference seasonings on the sweet potato, or add tomatoes to salsa – there are tons of different ways you can do this!
Details
2 Servings
15 minutes
20-25 minutes
Print
Ingredients
1 large sweet potato, peeled and diced
1 tbsp olive oil
salt and pepper
1 tsp paprika
2 tuna steaks, if frozen, defrosted
1 tbsp olive oil
1 tbsp oregano
1 tsp paprika
1 tbsp basil
1 tsp thyme
1 tbsp garlic powder
1 tbsp onion powder
1/2 tsp cayenne
salt and pepper
juice from half a lime
1 mango, peeled and diced
1 scallion, chopped
1 avocado, peeled, pitted, and diced
1 jalapeño, seeds and ribs removed, diced
1 tsp olive oil
1 tsp garlic, minced
salt and pepper
Directions
- Heat oven to 400 degrees.
- Place sweet potato on baking sheet. Drizzle with olive oil and season with salt and pepper, and paprika. Toss to coat. Bake in oven at 400 degrees until sweet potato is fork tender. About halfway through baking, toss and mix sweet potato to make sure all sides get browned.
- Heat olive oil in skillet over medium heat. Mix together the oregano, paprika, basil, thyme, garlic powder, onion powder, cayenne, salt and pepper (about 1/2 tsp each) in a small bowl. Coat each side of tuna steaks with blackening seasoning mixture. Place in skillet and sear for about 5 minutes. Flip tuna and sear on other side for another 5 minutes. Using tongs, sear each of the sides for a minute or so. You want the tuna to be browned, but slightly rare in the middle.
- While tuna is cooking add all remaining ingredients to a bowl and mix well. Season with salt and pepper to liking (you can taste to see).
- To plate: add about half of the sweet potatoes to a plate. Top with tuna steak and then a couple spoonfuls of the mango avocado mixture.
- Enjoy!
Tips:
- If using frozen tuna, once thawed, pat dry with a paper towel or let sit on a paper towel for a few minutes to pull out the liquid. Frozen fish, thawed, can sometimes be a bit watery.
- You can also use a pre-made/store-bough blackening seasoning or your favorite blackening seasoning mix! Feel free to deviate from what I provided.
- Tuna steaks are typically served medium rare, but feel free to cook to a doneness of your liking.
