Traditional Blackened Creole-Style Tuna Fillet

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!