Seared Tuna Tostada with Black Bean Mango Salsa

Name: Seared Tuna Tostada with Black Bean Mango Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup cooked or canned black beans, drained; 1 medium mango, peeled and coarsely chopped (about 1 cup); 1/2 cup finely chopped red onion; 1 jalapeno, stemmed, seeded and finely diced; 1/2 cup coarsely chopped cilantro; 1/2 cup fresh lime juice; 1/4 cup olive oil; Salt and freshly ground white pepper; 2 yellow bell peppers, roasted, peeled and coarsely chopped; 1/4 cup red wine vinegar; 1 tablespoon chopped red onion; 2 cloves roasted garlic; 1 tablespoon honey; 1 teaspoon chipotle puree; 3/4 cup olive oil; Salt and pepper; 2 tablespoons olive oil; Salt and freshly ground pepper; Three 1/4-inch thick tuna steaks (6 ounces each)

Servings: persons

1 cup cooked or canned black beans, drained
1 medium mango, peeled and coarsely chopped (about 1 cup)
1/2 cup finely chopped red onion
1 jalapeno, stemmed, seeded and finely diced
1/2 cup coarsely chopped cilantro
1/2 cup fresh lime juice
1/4 cup olive oil
Salt and freshly ground white pepper
2 yellow bell peppers, roasted, peeled and coarsely chopped
1/4 cup red wine vinegar
1 tablespoon chopped red onion
2 cloves roasted garlic
1 tablespoon honey
1 teaspoon chipotle puree
3/4 cup olive oil
Salt and pepper
2 tablespoons olive oil
Salt and freshly ground pepper
Three 1/4-inch thick tuna steaks (6 ounces each)

1
["Combine first 7 ingredients in a large bowl.", "Season to taste with salt & white pepper.", "May be prepared and refrigerated, covered, up to 1 day ahead.", "Bring to room temperature 1 hour before serving.", "Combine all ingredients in a food processor and process until smooth.", "Season with salt and pepper.", "In a large saute pan over high heat, heat the oil until it begins to smoke.", "Season each steak with salt and pepper to taste and cook for 30 seconds or until brown and crisp.", "Turn the tuna over, and cook for 10 seconds more or until done to your liking.", "Cut the seared tuna into 1 1/2"" squares just before serving.", "Assembly: 2 cups peanut oil 7 flour tortillas, cut into 6-inch diameter rounds Black Bean Mango Salsa Jicama, julienned Vinaigrette (juice of ?", "lemon, 3 tablespoons olive oil, salt&pepper) Seared tuna steaks Yellow Pepper Vinaigrette 20 cilantro leaves", "In a medium skillet over high heat, heat the peanut oil to 375 degrees F or until an edge of a tortilla sizzles when it is immersed.", "Fry the tortilla until crisp, about 1 1/2 minutes on each side.", "Drain on paper towels and set aside.", "For each tostada, toss jicama in vinaigrette and place 2 tablespoons on each tortilla, top jicama with a thin layer of salsa and place a piece of grilled tuna on top.", "Garnish with a cilantro leaf and yellow pepper vinaigrette."]

727

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1 cup cooked or canned black beans, drained, 1 medium mango, peeled and coarsely chopped (about 1 cup), 1/2 cup finely chopped red onion, 1 jalapeno, stemmed, seeded and finely diced, and more.

Yes, Seared Tuna Tostada with Black Bean Mango Salsa falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!