Fresh yellowfin tuna is awesome, let’s just get that out there. It’s just as delicious seared as it is raw. Tuna are large pelagic swimmers of the mackerel family and are loaded with omega-3 fatty acids. And we are always being told, for good reason, to eat more fatty fish. While not as big as there bluefin brethren, they still weigh in at up to 400 lbs. The flesh is firm and meaty, mild and sweet.

The key to any seafood recipe is freshness. The best seafood in my opinion is simply adorned. Yes, it can be pricey, but sometimes the grocery gods smile down on you and that’s often when I make my move. I will even travel to several grocery stores to find the best quality vs price point. The coast, where rightfully the best seafood is available, I still visit at least two markets. But that’s just me.

This salsa goes equally well with pork chops, which is the meat tuna probably most resembles. When cooked, tuna is usually served rare. Not me though, I like my fish either completely cooked or raw. But suit yourself.

What You’ll Need

Approximately 20 minutes total time

2 tuna steaks, 8-10 oz each

1 mango, cubed

1 avocado, cubed

¼ red onion, diced

Juice of ½ a lime

½ habanero pepper, minced

2 tsp Tamari (soy sauce)