Pan-Seared Tuna with Mango-Cucumber Salsa
Quick-seared tuna steaks served with a refreshing mango-cucumber salsa for a bright, flavorful meal. This American-inspired Whole30 recipe, ready in about 20 minutes, pairs tuna steaks, avocado oil, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 4 (6 oz each) tuna steaks
- 1 tbsp avocado oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 ripe, diced (1 cup) mango
- 1/2, diced cucumber
- 1/4, finely diced red onion
- 1, juiced lime
- 2 tbsp, chopped cilantro
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Season tuna steaks with 1/2 tsp salt and 1/4 tsp black pepper on both sides. Heat 1 tbsp avocado oil in a skillet over high heat until shimmering.
- Step 2: Sear tuna steaks for 1 minute per side for medium-rare, then remove from pan and let rest for 5 minutes.
- Step 3: In a bowl, combine 1 cup diced mango, 1/2 cup diced cucumber, 1/4 cup finely diced red onion, juice of 1 lime, and 2 tbsp chopped cilantro. Mix well.
- Step 4: Slice tuna and serve with mango-cucumber salsa on the side.
