The perfect bright and flavorful dinner for a warm summer night.
Grilled Tuna with Pickled Mango & Vegetables
The perfect bright and flavorful dinner for a warm summer night.
Ingredients
- 3 Tbsp vegetable oil
- ¼ head cauliflower (cut into florets)
- 2 6oz fresh tuna fillets
- 2 tsp salt
- ¼ cup white granulated sugar
- ¼ cup red wine vinegar
- ¼ cup water
- 1 tsp dried oregano
- 1 tsp red pepper flakes
- ½ jalapeno (cut into small slices)
- ½ red onion (cut into thin 1/8” slices)
- 1 ripe and sweet mango ( medium dice)
- Salt & freshly-ground black pepper (to taste)
Instructions
- Toss cauliflower florets in 2 Tbsp vegetable oil.
- Season cauliflower florets with salt and roast in the oven at 400F until tender and golden brown.
- Remove from oven and allow to cool.
- Combine the white granulated sugar, red wine vinegar, and water and heat in a pot on the stove until the sugar is dissolved.
- Stir in the dried oregano and red pepper flakes and remove from heat.
- Pour liquid mixture in a bowl over the sliced jalapenos, sliced onion, diced mango, and roasted cauliflower and toss mixture to coat exterior of vegetables.
- Season mixture with salt to taste.
- Allow the pickled mango and vegetable mixture to sit for 30 minutes while you preheat the grill and cook the tuna fillets.
- Preheat grill to 550F.
- Clean grill grates well, to reduce the likelihood of the tuna sticking to the grill.
- Season both sides of the tuna fillets with salt and freshly-ground black pepper before grilling.
- Use the remaining vegetable oil and a piece of cloth to gently oil the surface on the grill where you will be cooking the tuna.
- Cook tuna on both sides and remove from grill when cooked to rare or medium rare.
- Allow tuna to rest for 2 minutes.
- Cutting against the grain of the flesh, use a sharp knife to carefully slice the grilled tuna into ¼” slices.
- Serve topped with pickled mango and pickled vegetables.
Notes
Save any extra tuna for the next day and serve slices of the leftover tuna on top of a fresh green salad.
Leftover pickled vegetables can be saved in the fridge. Use them in tacos, or eat them by themselves as a tasty snack.
