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Tuna steak with corn and mango salsa

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  • Total Time: 25 minutes
  • Yield: 2 1x


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.


  • 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


  1. Run a sharp knife down the length of the corn to remove the kernels and set aside in a large bowl. Half the cherry tomatoes, cube the mango, chop the pepper into small chunks, dice the red onion and finely chop the chilli. Add into the bowl and crumble in the feta.
  2. Mix together the lime juice and zest, half a tablespoon of olive oil, 2 teaspoons of honey and a good grind of salt and pepper. Taste and adjust with more of whatever you think is needed. Chop a big handful of coriander and add to the bowl along with the dressing giving everyone a good stir together.
  3. Pat dry your tuna steaks with kitchen towel before drizzling the rest of the oil over both sides along with a good grind of salt and pepper. Heat a griddle pan or frying pan over a medium/high heat and once hot, pan fry the tuna steak for 90 seconds to 2 minutes on each side depending on how thick the steak is. This should mean the tuna is still pink inside but seared on the outside.
  4. Plate the tuna and top with the corn and mango salsa. Dig in and enjoy!


I’ve used frozen tuna for this dish before and it tasted great. Make sure you allow it to thaw in the fridge until fully defrosted 

  • Prep Time: 20 minutes
  • Cook Time: 5 minutes
  • Category: Dinner


  • Serving Size: 1 portion
  • Calories: 522
  • Sugar: 20.8g
  • Sodium: 1090.5mg
  • Fat: 23g
  • Carbohydrates: 29.8g
  • Fiber: 5g
  • Protein: 47g