Fish lovers, be ready! This recipe is for you.
Close your eyes and imagine this: cooked to perfection yellowfin tuna with a beautiful crust of mixed peppercorns, fennel seeds - can you smell them - and coriander.
Cooked to perfection and sitting on a bed of fresh mangoes prepared in a sweet-spicy salsa. Mouthwatering would be the word I would use to describe it.
They are highly migratory and are found throughout the Pacific, Atlantic, and Indian Oceans.
They form schools with other tuna types and are also known to travel along with dolphins.
Yellowfin can breed all year round and have a life span of up to seven years.
A steak that is firm and dense in texture. Excellent for grilling.
The best way to enjoy it is cooked medium-rare, searing it quickly over very high heat. That is what I have done here with this recipe.
Please do not overcook it, as it will lose some fantastic flavors.
and packed with proteins, it also contains healthy fats, omega-3, and B-complex vitamins such as niacin, B-6, and B-12.
A robust natural source of rich minerals, including iodine, selenium, calcium, zinc, potassium, phosphorous, and magnesium.
However, it is not recommended to be consumed daily due to the higher amount of mercury.
Yellowfin tuna is a tuna species found in pelagic waters of tropical and subtropical ocean waters worldwide.
Sometimes referred to as ahi, from the Hawaiian "ahi," a name also used for the closely related bigeye tuna.
Mangoes are one of the fruits that we enjoy most. Prepared in a salsa, bring any food you will present it with to a new level.
The sweetness of the mango pairs well with the heat of the Sriracha or sambal and ginger, which adds a second spicy layer.
Add the red onion and the jalapeno, and you have this sweet, tangy, spicy hot mix playing with your senses.
Choose ripe mangoes that have a fragrant smell to them. The recipe makes 3 cups and will last up to 2 weeks in the refrigerator.
You can also enjoy the spicy mango salsa with roasted chicken or Pork Tenderloins Pan-Seared.
The tuna should be crispy on the outside with the help of the rub and perfectly pink and tender on the inside.
Serve over the mango salsa, and I enjoy preparing couscous on the side.
Pork Chops with Mangoes Sauce
Lime Fish with Garlic Mangoes Sauce
Albacore Tuna Croquettes
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