If you’ve never made a tuna steak at home, don’t worry—this recipe is foolproof and quick enough to throw together on a hot day when you’d rather not heat up the kitchen. The kicker? A sweet, tangy mango salsa that’ll make you feel like you’re on a beach somewhere instead of standing at the stove in flip flops. This dish is all about bold flavor, simple prep, and fresh ingredients. No fancy gear. No hard-to-find stuff. Just real food that tastes ridiculously good.
To Serve:
Grab a sharp knife and slice the tuna against the grain into thick strips. Lay over a bed of rice, arugula, or even cauliflower rice if you’re doing low-carb. Spoon that mango salsa on top like it’s nobody’s business.
You can also serve this in gluten-free tortillas or over a crisp cabbage slaw. It plays nice with anything that adds crunch.
Why People Flip Over This Dish:
It’s light but filling. You won’t feel weighed down.
The flavor’s wild. That combo of sweet, salty, spicy, and smoky? Pure magic.
Zero gluten stress. No flour, no breadcrumbs, no sneaky sauces.
It impresses. You’ll feel like you cooked something fancy without the drama.
Let’s Talk Sourcing Tuna
Please, please buy good quality tuna. It should smell like the sea—not like a fish market. Ask for sushi-grade if you plan to keep it super rare inside. Wild-caught is a great bonus if you can swing it.
Here’s a little trick: Most grocery stores will cut it fresh for you if you ask nicely. Some even carry frozen sushi-grade steaks in vacuum-sealed packs that work just fine.
What to Serve With It
Steamed jasmine rice or brown rice
Coconut lime quinoa
Crunchy cucumber salad
Roasted sweet potatoes with cumin
Grilled corn with chili-lime butter
Want to turn it into a taco night? Warm some gluten-free tortillas and go wild. Add shredded cabbage, a little avocado, and a drizzle of sriracha mayo. Boom.
Leftovers? Here’s What To Do
Got some tuna left? Lucky you. Use it cold the next day in:
A power bowl with quinoa, spinach, and a drizzle of olive oil
A lettuce wrap with leftover salsa and shredded carrots
A rice paper roll with julienned veggies and sweet chili sauce
Just don’t microwave it. Ever.
Final Notes
This recipe’s the kind of thing I make when I want something fast that doesn’t feel rushed. It’s full of flavor, looks beautiful on a plate, and checks all the boxes for a clean, fresh meal that actually satisfies.
You don’t need much to make it shine—just good ingredients and a hot pan.
Print
Gluten Free Seared Tuna Steak with Mango Salsa
- Total Time: 0 hours
- Yield: 2 servings 1x
- Diet: Gluten Free
Description
A quick and flavorful gluten-free dinner made with fresh ahi tuna steaks seared to perfection and topped with a sweet and zesty mango salsa. Light, refreshing, and perfect for warm-weather meals.
Ingredients
For the Tuna Steaks:
2 fresh ahi tuna steaks (about 6 oz each, 1–1.5 inches thick)
1 tablespoon avocado oil or light olive oil
Juice of half a lime
1 teaspoon garlic powder
1 teaspoon smoked paprika
½ teaspoon sea salt
¼ teaspoon black pepper
For the Mango Salsa:
1 ripe mango, peeled and diced
¼ small red onion, finely chopped
½ jalapeño, seeds removed, minced (optional but recommended)
Juice of 1 lime
Small handful of fresh cilantro, chopped
1 teaspoon honey (or maple syrup for vegan)
Pinch of sea salt
Instructions
Let’s Start with the Salsa (Make It First)
This salsa can sit a few minutes while the tuna cooks. The flavors actually get better that way.
Step-by-Step Mango Salsa:
Chop everything and toss into a small bowl.
Stir gently until combined.
Taste test. Add a touch more lime juice or honey if it needs balance.
Let it chill in the fridge while you handle the tuna.
Note: If your mango’s underripe, try dicing up a peach or pineapple to toss in. Don’t sweat it.
Now the Tuna — It’s Way Easier Than You Think
Seared tuna only takes a couple minutes per side. The goal is a golden crust on the outside, pink to red inside. Like a good steak, don’t overdo it.
How to Sear Tuna Perfectly:
Pat the steaks dry with paper towels.
Rub all over with lime juice, then drizzle with oil.
Mix together your garlic powder, paprika, salt, and pepper, and press into both sides of the tuna.
Heat a cast iron skillet or heavy pan over medium-high heat until it’s just about smoking.
Add a splash of oil and lay the steaks down gently.
Sear for 1½ to 2 minutes per side, no more. You want it rare inside but hot and crusty outside.
Pull them out and let rest for 3–4 minutes before slicing.
Notes
Use sushi-grade ahi tuna for best flavor and safe rare doneness.
You can sub pineapple or peach if mango isn’t in season.
Make sure to pat the tuna dry before searing to get a great crust.
Adjust jalapeño to control spice—use more for heat, skip for mild.
Serve over rice, greens, or tucked into gluten-free tortillas.
- Prep Time: 15 minutes
- Cook Time: 6–8 minutes
- Category: Dinner
- Method: Pan-seared
- Cuisine: American, Coastal
Nutrition
- Serving Size: 1 tuna steak with salsa
- Calories: 320 kcal (approx.)
- Sugar: 7 g
- Sodium: 450 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 38 g
- Cholesterol: 55 mg
