Reviewed: Jan. 19, 2009

Holy Moly. This is awesome!! I didn`t have all the ingrediants, but still made it work. I had no limes, subbed for Nakeds Mango drink. It worked out awesome! Had no mangoes, subbed those for mandarin oranges and strawberries in the salad. It would work well with pineapple and coconut shreds as well. Delish. I made the marinade and spice mix as directed (1/2 salt). I also halved the oil to make it thick like a blackened fish. I was making this for two steaks ;P Hubby is from India and loves spice. For the kids and I, I used the sour cream idea. But, made it like a raita with tomatoes and onions plus the sugar. It took away the heat. On the side I served a salad with a mango vinegrette, madarin oranges and feta cheese. AWESOME!

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KUPPUSAMY

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Reviewed: Jan. 16, 2009

This recipe is great! My husband and I loved it. Just be careful of how spicy this gets...I used half the cayenne papper, and it still had lots of heat. Thanks!

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Liz

Cooking Level: Intermediate

Home Town: Hawley, Pennsylvania, USA

Living In: Atlanta, Georgia, USA

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Reviewed: Jan. 14, 2009

Great presentation and terrific tasting dish. I had a mango but it turned out to be texturally challenged so I subbed a nice nectarine. Delish!

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PAMELA D.

Cooking Level: Expert

Home Town: El Paso, Texas, USA

Living In: Dallas, Texas, USA

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Reviewed: Jan. 12, 2009

Awesome!! Make it! I used cantalope instead of mango cause it what I had and it was perfect...so tasty..worth the effort..ps...make sure the oil is hot!!

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Krista

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Reviewed: Jan. 7, 2009

Nice, It was spicy. Good, because so many times I don't find it spicy.

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Kitchenb1tch

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Reviewed: Dec. 16, 2008

Excellent! Next time I would reduce the amount of all the spices as I had a lot left over and they are expensive to buy. I will also reduce the amount of onion in the salsa and use 1/3 of an onion and 1/2 of the jalapeno. I didn't have a mango so I used some peach mango salsa and it was fantastic that way. Thanks for a great fish recipe!

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Laura

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Reviewed: Nov. 5, 2008

A great blackened tuna, better than some I've had in restaurants. Like another reviewer, I mixed toasted sesame seeds into the spice mixture for more of a crusted effect. I made it without the salsa so can't comment on that.

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Heather

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Reviewed: Nov. 3, 2008

A few tips for those of you struggling with the recipe: 1. While the directions were written for Tuna, it does work well with other fish but the cook time must be adjusted accordingly for the type of fish you are using and the thickness. For salmon I would recommend ditching the garlic -lime marinade, it really is specific to tuna or a similar fish. 2. For those struggling with the heat there are three things: - The recipe is designed to be eaten bite for bite with the mango salsa recipe included, if you serve it without it you'll likely need to adjust the heat level by dropping the cayenne. - For those who just aren't into the heat, you can simply reduce the amount of cayenne, by half is about appropriate. - A nice alternative I've found to the mango salsa is sour cream (about 2tbsp per serving) mixed with a bit of sugar (about 1tsp per 2tbsp of sour cream). This can be served in a ramekin or drizzled over the fish, whatever your heart desires! Hope this allays some of the issues people have had! :)

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AcadiaBoi

Cooking Level: Expert

Home Town: Halifax, Nova Scotia, Canada

Living In: Montreal, Quebec, Canada

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Reviewed: Oct. 26, 2008

This was a fabulous recipe!

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Jer

Cooking Level: Intermediate

Home Town: Greensburg, Kansas, USA

Living In: Andover, Kansas, USA

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Reviewed: Oct. 12, 2008

My 5 star review is only for the rub part of the recipe. I'll update it once we make the mango salsa - we just didn't have time or ingredients for it this time. The rub is absolutely incredible! We recently moved to Japan and we got some super fresh tuna down at the port. We put on the olive oil part of the rub and then went out kayaking for the afternoon. We got home and made the rub just like the recipe called for, except we left out the thyme because we didn't have it. My husband grilled the tuna steaks and it was absolute perfection. We served it with roasted garlic couscous and grilled eggplant. Everything was wonderful. Definitely have a little water on hand because the fish has kick!

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AmyD

Cooking Level: Intermediate

Home Town: Gainesville, Florida, USA

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Reviewed: Oct. 8, 2008

I really like salmon and I really like spice, but this wasn't for me. I marinated the salmon for a day and rubbed it with the seasonings as directed, so I was surprised when I found it lacking in flavour. It just needed something. I also found that 3 mins per side over medium heat didn't blacken the salmon at all. An alright dinner, but I'm glad I didn't buy anything special to make it.

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mackenzie

Cooking Level: Intermediate

Home Town: Kingston, Ontario, Canada

Living In: Toronto, Ontario, Canada

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Reviewed: Sep. 15, 2008

Really good! I overcooked the fish just a bit, but that was my fault. I used store bought mango chutney instead of making homemade mango salsa. I would definitely make this again and be more careful about how long I cooked the fish.

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PoisonIvy250

Cooking Level: Intermediate

Living In: Wetumpka, Alabama, USA

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Reviewed: Sep. 4, 2008

Fantastic recipe! I went to Whole Foods for fresh mangos and they had mango salsa already made. Looking on back, exact same ingredients so I took the short cut. The seasonings for the tuna mix so well with the salsa. I was worried about adding 9 spices but it was perfect. I cannot wait to try this again making the salsa from scratch. My bf said it was the best meal of his life. He couldn't stop talking about it. Thanks!

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tinac

Cooking Level: Intermediate

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Reviewed: Aug. 16, 2008

This was wonderful! I made it even easier by using a jar of mango peach salsa I found at the store. It was a quick and easy dinner - yet so very delicious. Thanks for sharing the recipe!

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Alaska Eduktr

Cooking Level: Intermediate

Home Town: Whittier, California, USA

Living In: Juneau, Alaska, USA

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Reviewed: Jul. 30, 2008

My wife usually does not like spicy dishes, but she was all about this one.

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mojotheamazing

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Reviewed: Jul. 25, 2008

WOW! I've been wanting to make Ahi tuna and came across this recipe. I can't believe how good this was! My husband said it was better than some of the ahi tuna we've had in restaurants! I did make just a couple of changes: 1-I added avocado to the mango salsa. Just thought it would taste good. It did! 2-After marinating the tuna, I only seasoned it with onion powder, garlic powder, paprika, salt and pepper. 3-I coated the tuna steaks with black and white sesame seeds. 4-I like my tuna very rare, so I only cooked each side until it was opaque in color. But when you sliced the fish, the bright red color showed thru. This is a fantastic recipe. Thanks so much!

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JAN369

Cooking Level: Expert

Home Town: Oxnard, California, USA

Living In: San Francisco, California, USA

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Reviewed: Jun. 18, 2008

I made this dish exactly as the recipe suggested and it was wonderful. It was quite spicy, but we loved it.

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Kristy L

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Reviewed: Jun. 5, 2008

This was fantastic. The only changes I made was no bell pepper in the salsa, personal preference, and using shark steaks instead of tuna because thats what I had on hand.

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ZOPOOH

Cooking Level: Intermediate

Home Town: Portsmouth, Virginia, USA

Living In: Chesapeake, Virginia, USA

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Reviewed: Jun. 1, 2008

This was delicious! I didn't have time to make the mango salsa, so we just bought some in a jar and it turned out perfect. I can't wait to try it with my own salsa when I make this again, though. The mix of spices for the tuna was great, I used a little less red pepper than the recipe called for and they still turned out really hot. Overall, a great recipe!

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Joshua

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Rochester, New York, USA

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Reviewed: May 29, 2008

I normally don't love tuna, but this recipe was really good! I did change things a bit since I was short on time and missing a few of the ingredients. Since I didn't have time to marinade the tuna for 3 hrs, I just mixed olive oil, paprika, cayenne, garlic salt, sesame seeds, 1/2 lime sqeezed, and poltry seasoning (basil, rosemary, sage, majoram,thyme, and oregano). Mixed it all up and rubbed it into the tuna then threw it on the grill to cook. For the salsa, I used canned mangos and crushed pineapple, diced red peppers, diced jalepenos and lime juice. Overall it was awesome!

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JKFOOTE

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Blackened Tuna Steaks with Mango Salsa

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