Sesame Crusted Tuna + Mango Salsa

Sometimes I get the vacation bug. It’s crazy to me that we haven’t been on a vacation since our honeymoon. I mean yes, we’ve done trips and more local traveling, but I’m craving a serious tropical beach moment. 

So I thought about making an easy meal that could transport us to some place tropical, magical, festive and fun. Sooo, I made a dinner that made me feel like we were eating on the beach, sipping margaritas, and watching the sunset paint the sky. Swoooonn.

My dad always made the most amazing tuna steaks on the grill. He has perfected the criss-cross grill marks. Maybe I’ll have him do a tutorial on the blog or YouTube so you can learn his ways. 

This is light and juicy with the mango salsa and I love the coconut cauliflower rice base. It’s such a fun play on traditional coconut rice but gives you some added nutrients and veggies to bulk up your meal. 

So let’s dive into it! Here’s how you make this Sesame Crusted Tuna + Mango Salsa. Mix together mango, avocado, onion, lime juice, avocado oil and sea salt in a medium bowl. Set aside.

Put your cauliflower florets in the food processor with the shredding attachment. Depending on the size of your cauliflower, you may have to do this in batches.

Add the coconut oil and riced cauliflower in a skillet over medium-high heat. After about three minutes add the coconut cream and sea salt. Allow the cauli rice to simmer for about 5 – 7 minutes or until all the coconut milk has been absorbed and the cauli rice is soft. Stir in the shredded coconut and keep burner on low until you are ready to serve everything up.

Turn an outside grill on high and let heat for about 10 minutes. Once hot, turn the heat down to medium. Pat tuna dry and drizzle with avocado oil. Salt and pepper both sides.

Place sesame seeds on a plate and dip the edges of the tuna in the sesame seeds.

Grill the tuna for 1 – 2 minutes per side so the outside is cooked but it’s still pink on the inside. If your tuna is about an inch think, you may only grill for about 1 minute per side. 

Scoop the coconut rice into bowls, serve with sliced tuna, top with mango salsa, a lime wedge and a sprig of cilantro. 

Did you make this? Leave a review below and tag me on Instagram, Facebook, or Pinterest!

Recipe

Sesame Crusted Tuna + Mango Salsa

Want a light and flavorful meal that comes together seamlessly and gives you those tropical beach vibes? Try this Sesame Crusted Tuna + Mango Salsa recipe!

Recipe by:Lindsay Grimes

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review

Prep: 15 minCook: 15 minTotal: 30 min

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Servings: 4 1x

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Ingredients

Mango Salsa:

• 1 mango, cut in small cubes
• 1/2 ripe avocado, cut in small cubes
• 1/3 red onion, finely chopped
• 1/2 lime, juiced
• 1 tablespoon avocado oil
• 1/4 teaspoon pink sea salt

Coconut Cauliflower Rice:

• 1 tablespoon coconut oil
• 1 head cauliflower, riced
• 1 can unsweetened coconut cream
• 1/2 teaspoon pink sea salt
• 1/2 cup unsweetened shredded coconut

Tuna:

• 2 tuna steaks, about 1 lb.
• 2 tablespoons avocado oil
• salt and pepper to taste
• 3 tablespoons sesame seeds
• lime wedges for serving
• couple sprigs of cilantro for garnish

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Instructions

1. Mix together mango, avocado, onion, lime juice, avocado oil and sea salt in a medium bowl. Set aside.
2. Put your cauliflower florets in the food processor with the shredding attachment. Depending on the size of your cauliflower, you may have to do this in batches.
3. Add the coconut oil and riced cauliflower in a skillet over medium-high heat.
4. After about three minutes add the coconut cream and sea salt.
5. Allow the cauli rice to simmer for about 5 – 7 minutes or until all the coconut milk has been absorbed and the cauli rice is soft.
6. Stir in the shredded coconut and keep burner on low until you are ready to serve everything up.
7. Turn an outside grill on high and let heat for about 10 minutes.
8. Once hot, turn the heat down to medium.
9. Pat tuna dry and drizzle with avocado oil.
10. Salt and pepper both sides.
11. Place sesame seeds on a plate and dip the edges of the tuna in the sesame seeds.
12. Grill the tuna for 1 – 2 minutes per side so the outside is cooked but it’s still pink on the inside. If your tuna is about an inch think, you may only grill for about 1 minute per side.
13. Scoop the coconut rice into bowls, serve with sliced tuna, top with mango salsa, a lime wedge and a sprig of cilantro.

Tips

• If using a grill pan –> get the grill pan hot for about five minutes. Put the tuna on the grill pan. For thin steaks, sear each side for about 1 minute. For thicker steaks go for 2-3 minutes per side.

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Enjoy!! xo