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with Mango Avocado Salad, Chimichurri Dip, and Spicy BBQ Sauce

Ingredients

  • Blackened Creole Tuna:
  • 4 tuna fillets (about 6 oz or 170 g each)
  • 2 tbsp (30 ml) olive oil
  • 1 tbsp (15 g) Creole seasoning (store-bought or homemade)

Mango Avocado Salad:

  • 1 large ripe mango, peeled and diced
  • 2 ripe avocados, peeled and diced
  • 1/4 cup (40 g) red onion, finely diced
  • 1/4 cup (4 g) fresh cilantro, chopped
  • 1/2 jalapeno pepper, seeded and minced (optional)
  • Juice of 1 lime
  • Salt and black pepper, to taste

Chimichurri Dip:

  • 1 cup (16 g) fresh parsley, chopped
  • 1/4 cup (4 g) fresh cilantro, chopped
  • 3 cloves garlic, minced
  • 1/2 cup (120 ml) olive oil
  • 2 tbsp (30 ml) red wine vinegar
  • 1/2 tsp (2.5 g) red pepper flakes
  • Salt and black pepper, to taste

Spicy BBQ Sauce:

  • 1 cup (240 ml) store-bought BBQ sauce
  • 1-2 tsp (5-10 g) hot sauce, depending on desired heat level
  • 1/4 tsp (1.25 g) smoked paprika
  • 1/4 tsp (1.25 g) cayenne pepper (optional)

Preparation:

  1. Prepare the mango avocado salad: In a medium bowl, combine the mango, avocado, red onion, cilantro, a jalapeno pepper (if using), and lime juice. Gently mix and season with salt and black pepper to taste. Set aside.
  2. Prepare the chimichurri dip: In a small bowl, combine the parsley, cilantro, garlic, olive oil, red wine vinegar, red pepper flakes, salt, and black pepper. Stir well and set aside.
  3. Prepare the spicy BBQ sauce: In a small saucepan, combine the BBQ sauce, hot sauce, smoked paprika, and cayenne pepper (if using). Heat over low heat, occasionally stirring, for about 5 minutes or until warmed through. Set aside.
  4. Cook the blackened Creole tuna: Preheat a grill or pan over medium-high heat. Rub the tuna fillets with olive oil and coat them evenly with Creole seasoning. Grill the tuna fillets for 2-3 minutes per side (for medium-rare) or until the desired level of doneness is reached.
  5. To serve, place a grilled tuna fillet on each plate. Top with a generous spoonful of mango avocado salad. Drizzle with chimichurri dip and spicy BBQ sauce. Enjoy!