Grilled Tuna with Mango Salsa over Rice

I love seafood. It’s healthy, it’s delicious, it’s easy to cook (once you figure out never to OVER cook it). 

I usually make this Mango Salsa to go with salmon but since I couldn’t find any salmon to my liking, we went with tuna steaks instead. (I think frozen is perfectly delicious if super fresh isn’t available…)

I always preheat the grill and get it smokin’ hot while the fish is thawing out and getting seasoned with love. Ok, I use Canadian steak seasoning in place of actual love for the tuna! (With salmon I use Old Bay and white pepper with a smidgen of garlic salt). 

Be sure to oil the fish then place it on the smokin’ hot grill, close the lid and leave it alone. Depending on how actually smokin’ hot your grill gets, will determine when you should flip the tuna. We have a Weber Q (the back side is being weird as of late and not staying lit, so it’s not getting as super hot as I would prefer).  

 But usually about 4 minutes is good, then flip the tuna steak. (It should let you flip it easily, fish tells you when it’s ready, it’ll stick if it’s not). Do about 3 minutes on the other side and you’re finished!  

 Now on for the really tasty part that gives the whole meal a kick… 

Mango Salsa

  • 1 ripe mango, diced
  • 1/2 small red onion, diced
  • 2 Roma tomatoes, diced
  • Lemon or Lime juice
  • 1-2 tsp sugar (depends on the sweetness and ripeness of your mango)
  • A squeeze of rooster sauce aka Sriracha sauce (you can choose how spicy you want it to be)

I mix all these yummy things together at least an hour ahead of time to give them time to get acquainted and mingle and develop some delicious juice to hang out in.  

 I serve the tuna over steamed white rice and top it all off with the mango salsa. Yum! And it’s all good for you!  


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