6 to 8 teaspoons Cajun seasoning (just depends how spicy you want it)
4 tuna steaks
Juice from 1 lime, divided
2 mangoes, peeled and diced
1/4 cup finely chopped red bell pepper
1/4 cup finely diced red onion
1/4 cup chopped fresh cilantro
1 jalapeño pepper, seeded and minced
2 teaspoons olive oil
Salt and pepper
Squeeze half of a lime over the tuna steaks. Season steaks on both sides with Cajun seasoning. Fire up the grill and grill over high heat, flipping once after 2 to 3 minutes. I think these are best served medium-rare, but that’s up to you. You can also cook steaks in a preheated large non-stick skillet with a little olive oil.
For the salsa, mix together mangoes, black bean, onion, pepper, and cilantro together. Add olive oil and the other half of the lime and toss to coat. Season salsa with a little salt and pepper if desired. Salsa can be made a few hours ahead and refrigerated until ready to serve. Serve fish with salsa on top.
Recipe from Festival Foods.