Name: Tuna steak with corn and mango salsa
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 2
Ingredients: 1 corn on the cob; 100 grams cherry tomatoes; ½ ripe mango; ½ green pepper; ½ medium red onion; 1 red chilli; 100 grams feta; 1 lime, juice and zest; 1 tablespoon olive oil; 2 teaspoons honey; Coriander – big handful; 2 large tuna steaks

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Pan fried tuna steak paired with a crunchy corn, mango, tomato, pepper and feta salsa is a perfect quick dinner. Ready in 25 minutes, give it a try and let me know what you think.

Fresh seared tuna steak on a corn, mango, tomato, pepper and feta salsa sitting on a green plate on a white marbled background

Recipe inspo

I remember the first time I ever had mango in a salad. I was in my teens and my dad had begun experimenting with cooking. He started making these incredible salads and one day at a BBQ, threw together a mango salad with raw red chilli and a honey and lime dressing. I couldn’t get enough of it and have been playing around with my own versions ever since.

While Rob and I were in Australia, I couldn’t resist buying a couple of huge yellowfin tuna steaks from the fishmongers in Mornington Peninsula. They cost a fortune but couldn’t be more worth it! Over our camping stove, I simply pan fried and paired with my favourite version of mango salsa. Combined with crunchy corn, cherry tomatoes, pepper, red onion and feta, it was a perfect quick dinner.

As we sat down to eat on our campsite, we started chatting to a group of drunk guys enjoying their evening. They asked about our plans for the east coast and when we told them we were aiming to get to Airlie Beach and back in seven weeks, they started checking the campervan for rockets as they insisted that’s the only way we would make it!

Well drunk guys, we made it! There and back again and the only rocket fuel was the amount of coffee we drank to do it!

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Ingredients

Tuna steak – I love a fresh meaty tuna steak. When cooking it, you want to treat it a little like a beef steak. Season, sear and don’t overcook it! Make sure the inside is still pink and medium rare. I’ve also had this dish with frozen tuna steaks which I thawed in the fridge and it came out great.
Mango – make sure you pick up a ripe mango for this dish. It should be tender when you press the skin but not too squishy. And if you have any leftover mango? Why don’t you try my mango chia seed and coconut overnight oats.
Corn – corn from a can doesn’t compare to how amazing it is straight from the cob. Just get yourself a sharp knife, stand your cob upright on a chopping board and run the knife down the length of the cob to cut off the kernels.

You can find the full ingredients list in the recipe below.

Do you love fruit in savoury dishes? I’d love to hear what you think of this tuna steak with corn and mango salsa. Let me know in the comments below or reach out to me on Instagram @somethingwithflavour.