Beautiful, warm and sunny days call for fresh meals! Personally, I prefer those meals outside with some friends. If you’re in the same boat as me, you’ll love this summery Big Green Egg dish that’s fresh, fruity and really good for you! Today’s recipe for Seared Ahi Tuna with Mango Avocado Salsa came from the The Whole30 Fast and Easy Cookbook by Melissa Hartwig and we have adapted it for the Big Green Egg grill.
The tuna steak’s time on the grill is extremely short so definitely start by making the mango and avocado salsa. In a bowl, combine 1 diced mango, 1 seeded and diced medium tomato, 2 minced green onions, 1 diced avocado, 0.25cup chopped cilantro, half of a seeded and chopped jalapeño, and the juice of 1 lime. Add salt and pepper to taste. Mix all the ingredients so that the delicious flavors can mingle and develop.
After assembling the mango salsa, fire up your Big Green Egg! For this tuna recipe, you’ll want to set the Geen Egg up for direct heat – extremely high heat that is. Let the Big Green Egg reach a temperature of 850F.
Brush sushi-grade ahi tuna with avocado oil or another high heat withstanding oil. Season the steaks with black and white sesame seeds and salt and pepper on both sides.
Place the seasoned tuna steaks onto the grid of your Big Green Egg. Close the lid and grill for 45seconds per side for a beautifully seared crust and rare meat on the inside.
Plate your tuna steaks and the mango avocado salsa. Enjoy!
If you would like to learn more about the Big Green Egg smokers and grills, have some questions to perfect your grilling skill or would like to try delicious samples, join us on May 19th from 9am to 3pm for Big Green Egg Demo Day. We hope to see you at this free event at Blackhawk Hardware!