Fustini's Oils and Vinegars
Seared Tuna with Pineapple Mango Salsa

Add To Favorites

Seared Tuna with Pineapple Mango Salsa


This recipe does not have any reviews yet   be the first to write one

Seared Tuna with Pineapple Mango Salsa



Pineapple Mango Salsa
  • 1 cup pineapple, finely chopped
  • 1 ripe mango, peeled, pitted and diced
  • 1/2 medium red onion, finely chopped
  • 1 jalapeno, ribs & seeds removed, diced
  • 1 small cucumber, diced
  • 1;/2 red bell pepper, diced
  • 3 tablespoons fresh cilantro, chopped
  • 3 tablespoons Fustini's Persian Lime olive oil
  • 3 tablespoons Fustini's Mango balsamic
  • juice of 1 lime


Step 1. 

Mix spices together with salt, pepper and rub into the tuna steaks.  Heat olive oil until it becomes shiny.  Sear tuna steaks for about 2-3 minutes per side until medium-rare (about 125 degrees internal temperature). Serve with Pineapple Mango Salsa.

Step 2.  Pineapple Mango Salsa

Mix all ingredients together and set aside.  May also be prepared several hours ahead, refrigerate and bring to room temperature before serving.

Leave a Recipe Review
or cancel




Stay Connected

Sign up now for our email newsletter!

Missed a Fustini's Newsletter?

Click here for our newsletter archive.

Enjoy at Local Restaurants

Find Fustini's here and see how our restaurant partners are integrating our oils & vinegars into the menu and on to the table.

Learn More