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Bife de Atum Grelhado com Molho de Manga
Grilled tuna steaks served with a vibrant and slightly sweet mango salsa, offering a tropical twist to a classic Cape Verdean ingredient.
ð§ ææ
- 4 x 180g Tuna steaks(fresh, about 2.5cm thick)
- 2 tbsp Olive oil
- 1 tsp Salt
- 0.5 tsp Black pepper(freshly ground)
- 1 large Ripe mango(peeled, pitted, and diced)
- 0.25 cup Red onion(finely chopped)
- 0.25 cup Cilantro(fresh, chopped)
- 2 tbsp Lime juice(freshly squeezed)
- 0.5 small Jalapeño(seeded and finely minced (optional))
ðšâð³ äœãæ¹
- 1
Prepare the mango salsa: In a medium bowl, combine the diced mango, red onion, cilantro, lime juice, and jalapeño (if using). Season with a pinch of salt and pepper. Stir gently to combine and set aside to allow flavors to meld.
- 2
Pat the tuna steaks dry with paper towels. Brush both sides with olive oil and season generously with salt and black pepper.
- 3
Preheat a grill or grill pan over medium-high heat.
- 4
Grill the tuna steaks for 3-5 minutes per side for medium-rare, or longer depending on desired doneness. Tuna cooks quickly, so be careful not to overcook.
- 5
Remove tuna from the grill and let it rest for a couple of minutes.
- 6
Serve the grilled tuna steaks topped with the fresh mango salsa.
ð¡ ããã®ã³ã
- âEnsure your tuna steaks are fresh and of good quality for the best flavor.
- âDon't overcook the tuna; it should be slightly pink in the center.
- âAdjust the amount of jalapeño to your spice preference.
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- Add a diced red bell pepper to the salsa for extra color and crunch.
- Serve with a side of steamed rice or a simple green salad.