Texas Blackened Tuna Steaks with Mango Salsa

Texas Blackened Tuna Steaks with Mango Salsa
* 2 tablespoons olive oil
* 2 tablespoons lime juice
* 2 cloves garlic, minced
* 4 tuna steaks
*
* 1 fresh mango - peeled, pitted, and chopped
* 1/4 cup finely chopped red bell pepper
* 1/2 Spanish onion, finely chopped
* 1 green onion, chopped
* 2 tablespoons chopped fresh cilantro
* 1 jalapeno pepper, seeded and minced
* 2 tablespoons lime juice
* 1 1/2 teaspoons olive oil
*
* 2 tablespoons paprika
* 1 tablespoon cayenne pepper
* 1 tablespoon onion powder
* 2 teaspoons salt
* 1 teaspoon ground black pepper
* 1 teaspoon dried thyme
* 1 teaspoon dried basil
* 1 teaspoon dried oregano
* 1 tablespoon garlic powder
* 4 tablespoons olive oil
1. Whisk together the olive oil, lime juice, and garlic in a bowl. Rub the tuna steaks with the mixture. Place the steaks in a sealable container and chill in refrigerator 3 hours.
2. Combine the mango, bell pepper, Spanish onion, green onion, cilantro, and jalapeno pepper in a bowl; stir. Add the lime juice and 1 1/2 teaspoons olive oil and toss to combine. Chill in refrigerator 1 hour.
3. Stir together the paprika, cayenne pepper, onion powder, salt, pepper, thyme, basil, oregano, and garlic powder in a bowl. 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.
4. 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. Pour the remaining 2 tablespoons olive oil into the skillet and let it get hot. Lay the tuna with the uncooked side down into the skillet and cook another 3 minutes; remove from heat immediately.
5. Spoon about 1/2 cup of the mango salsa onto each of 4 plates. Lay the tuna steaks atop the salsa and serve immediately.