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Tuna with Mango Serrano Pico


  • 4 (6 ounce) tuna steaks
  • 1 1/2 cups mangos, diced
  • 1/4 tablespoon Extra Virgin Olive Oil
  • 1/2 cup white onion, finely chopped
  • 4 cloves of garlic, roasted
  • 3 teaspoons fresh basil, finely chopped
  • 2 tablespoons fresh ginger, minced
  • 1 1/2 cups red bell peppers, finely chopped
  • 2 tablespoons fresh cilantro, minced
  • 1/2 cup green onion, thinly sliced
  • 2 teaspoons salt
  • 4 teaspoons serrano pepper, seeded and minced
  • 1 teaspoon black pepper
  • 3 tablespoons fresh lime juice
  • 2 tablespoons fresh thyme, chopped
  • 1/8 teaspoon sea salt
  • 1/4 teaspoon black pepper


Marinate tuna steak or fish fillets with olive oil, roasted garlic, ginger, thyme, cilantro, salt, and black pepper. Refrigerate 1/2 hour. Combine Mango-Serrano Pico ingredients, mix well and refrigerate until ready to serve. Prepare and heat grill. Lightly brush steaks with oil before placing on hot grill. (To prevent steaks from sticking, lightly oil the bars of the grill with vegetable oil by dipping a tightly folded paper towel in oil and, holding it with long-handled tongs, rub it over the grill - be very careful not to burn your hands!) Grill fish on medium to hot grill, for about 3-5 minutes per side, rotating each steak a quarter turn after 1 1/2 minutes on each side to create attractive grill marks. Serve grilled tuna topped with Mango-Serrano Pico.



I use olive spray and usually add a TBS or 2 of light soy sauce and sometimes a dash of teriyaki sauce to the marinate based on the quality of the tuna and how long I will be cooking it. For sushi grade ahi I do not use the extra soy and terakki and keep the center raw when searing.This recipe is amazing! it changed my life! Literally!

-kellersak, on 7/3/14

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