Best 4 Spicy Tuna Mango Pasta Salad Recipes

YELLOWFIN TUNA WITH SPICY MANGO SALSA

Steps:

• In a large ceramic bowl combine the mangoes, onions, jalapeno, ginger, Sriracha, and lemon juice, and blend well. Season with salt and pepper. Use or refrigerate.
• In a mortar, crush together the fennel seeds, coriander seeds, mixed peppercorn, sea salt, and regular pepper until all seeds are crushed.Place the rub on a plate, add the yellowfin tuna and coat them well on both sides.
• Meanwhile, heat to high heat a non-stick skillet. Once the skillet is hot, rub some olive oil over the yellowfin tuna and place the oiled side into the pan. Sear on high for 1 ½ to 2 minutes per side.
• Remove from the skillet when done: they should be pink in the middle, sprinkle more olive oil over it, and gently squeeze lemon over each tuna.
• Spread some of the spicy mango salsa in the middle of the plate and place the yellowfin tuna over it.

SEARED TUNA WITH MANGO SALSA

Steps:

• Saute the olive oil, onions, and ginger in a large saute pan over medium-low heat for 10 minutes, or until the onions are translucent. Add the garlic and cook for 1 more minute. Add the mangos, reduce the heat to low and cook for 10 more minutes. Add the orange juice, brown sugar, salt, black pepper, and jalapeno; cook for 10 more minutes, until orange juice is reduced, stirring occasionally. Remove from the heat and add the mint. Serve warm, at room temperature, or chilled.
• Heat a saute pan over high heat for 5 minutes until very hot. Season the tuna liberally with salt and pepper. When the pan is very hot, add a drizzle of olive oil and then the tuna steaks. Sear for 2 to 3 minutes on each side, or until the outside is browned, but the inside is very rare.
• Serve the tuna on top of the mango salsa.

GRILLED TUNA AND MANGO SALAD

Steps:

• Mix first 6 ingredients in medium bowl. Season with salt and pepper.
• Prepare barbecue (medium-high heat) or preheat broiler. Brush tuna with oil. Grill or broil until just opaque in center, about 4 minutes per side.
• Divide mango salad among 4 plates. Top with tuna and serve.

SPICY TUNA MANGO PASTA SALAD

Steps:

• - Prepare the pasta according to normal directions, drain, cool, and pour into a large mixing bowl. Set aside. - In a smaller mixing bowl, add the Green Curry Paste and pepper to the mayonaise and mix until thoroughly blended. Start with 2 tablespoons and add to your taste. Remember that the tuna, pasta, and mango will offset the bite, so you want it a little spicier than you think it should be. - Add the mayonnaise to the pasta and mix thoroughly. Use a rubber spatula to clean the bowl well. - Cook, cool, and shred the tuna (if preparing fresh) or drain the canned tuna well and shred with a fork. Put the shredded tuna into the small mixing bowl. - Peel and chop the mango into quarter inch dice. You want the mango pieces to be about the same size as the cooked pasta shells. Add the mango to the tuna and mix well. - Add the tuna mango mixture to the pasta, using a wooden spoon or your hands to blend well. - Plate the prepared salad and chill for serving. Add thin slices of mango to the top for garnish if desired. - OPTION Split the salad into casserole dishes lined with breadcrumbs or crumbled saltines, and heat it in a 300F oven topped with shredded parmesan cheese until melted. Do not overheat as the sauce is mayonnaise based and may get oily but the breadcrumbs can only absorb so much liquid.