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Grilled Tuna with Pickled Mango & Vegetables

The perfect bright and flavorful dinner for a warm summer night.

Ingredients

  • 3 Tbsp vegetable oil
  • ¼ head cauliflower (cut into florets)
  • 2 6oz fresh tuna fillets
  • 2 tsp salt
  • ¼ cup white granulated sugar
  • ¼ cup red wine vinegar
  • ¼ cup water
  • 1 tsp dried oregano
  • 1 tsp red pepper flakes
  • ½ jalapeno (cut into small slices)
  • ½ red onion (cut into thin 1/8” slices)
  • 1 ripe and sweet mango ( medium dice)
  • Salt & freshly-ground black pepper (to taste)

Instructions 

  • Toss cauliflower florets in 2 Tbsp vegetable oil.
  • Season cauliflower florets with salt and roast in the oven at 400F until tender and golden brown.
  • Remove from oven and allow to cool.
  • Combine the white granulated sugar, red wine vinegar, and water and heat in a pot on the stove until the sugar is dissolved.
  • Stir in the dried oregano and red pepper flakes and remove from heat.
  • Pour liquid mixture in a bowl over the sliced jalapenos, sliced onion, diced mango, and roasted cauliflower and toss mixture to coat exterior of vegetables.
  • Season mixture with salt to taste.
  • Allow the pickled mango and vegetable mixture to sit for 30 minutes while you preheat the grill and cook the tuna fillets.
  • Preheat grill to 550F.
  • Clean grill grates well, to reduce the likelihood of the tuna sticking to the grill.
  • Season both sides of the tuna fillets with salt and freshly-ground black pepper before grilling.
  • Use the remaining vegetable oil and a piece of cloth to gently oil the surface on the grill where you will be cooking the tuna.
  • Cook tuna on both sides and remove from grill when cooked to rare or medium rare.
  • Allow tuna to rest for 2 minutes.
  • Cutting against the grain of the flesh, use a sharp knife to carefully slice the grilled tuna into ¼” slices.
  • Serve topped with pickled mango and pickled vegetables.

Notes

Save any extra tuna for the next day and serve slices of the leftover tuna on top of a fresh green salad.
Leftover pickled vegetables can be saved in the fridge. Use them in tacos, or eat them by themselves as a tasty snack.