Blackened Tuna Steaks with Mango Salsa

Ingredients

• 4  tuna steaks 
• 1 tablespoon cayenne pepper 
• 1 teaspoon basil dried
• 1 teaspoon thyme leaves dried
• 2 tablespoons cilantro leaves fresh chopped
• 2 cloves garlic minced
• 1 tablespoon garlic powder 
• 1  green onion chopped
• 1 teaspoon ground pepper black
• 1  jalapeno minced seeded
• 2 tablespoons juice of lime 
• 1  mangos fresh pitted peeled chopped
• 4 tablespoons olive oil 
• 0.5  onion spanish finely chopped
• 1 tablespoon onion powder 
• 1 teaspoon oregano dried
• 2 tablespoons paprika 
• 0.3 cup bell pepper red finely chopped
• 2 teaspoons salt 

Equipment

• bowl
• frying pan
• whisk

Directions

1. Whisk together the olive oil, lime juice, and garlic in a bowl. Rub the tuna steaks with the mixture.
2. Place the steaks in a sealable container and chill in refrigerator 3 hours.
3. Combine the mango, bell pepper, Spanish onion, green onion, cilantro, and jalapeno pepper in a bowl; stir.
4. Add the lime juice and 1 1/2 teaspoons olive oil and toss to combine. Chill in refrigerator 1 hour.
5. Stir together the paprika, cayenne pepper, onion powder, salt, pepper, thyme, basil, oregano, and garlic powder in a bowl.
6. Remove the tuna steaks from the refrigerator and gently rinse with water and then dip each side of each steak in the spice mixture to coat.
7. Heat 2 tablespoons olive oil in a large skillet over medium heat. Gently lay the tuna steaks into the hot oil. Cook the tuna on one side for 3 minutes; remove to a plate.
8. Pour the remaining 2 tablespoons olive oil into the skillet and let it get hot.
9. Lay the tuna with the uncooked side down into the skillet and cook another 3 minutes; remove from heat immediately.
10. Spoon about 1/2 cup of the mango salsa onto each of 4 plates.
11. Lay the tuna steaks atop the salsa and serve immediately.