Happy Friday y’all! Last weekend, while my mom, aunt, and I got to play at the Coastal Living showhouse
and shop, the husband headed about 150 miles offshore on an overnight tuna fishing trip with our good friends and I greeted them on Sunday to see their bounty. They did goooood!!! They got a nice yellowfin and a handful of blackfin tuna which we couldn’t wait to delve into!
When we traveled with our friends to Mexico last December, we had our bonita served slightly marinated in lime juice with pickled red onion and it was absolutely delicious, we devoured it in minutes. So, with all this blackfin to play with, we wanted to try and replicate that. Even though I didn’t have pickled red onions on hand to make it totally the same, the fish came out amazing and I whipped up a little mango salsa/pico which still paired nicely with it.
To start, use sharp kitchen shears to cut small strips out of your fillet. I like to use shears with fish instead of knives because it cuts it so much easier without damaging the meat as much.
Toss the soy sauce and lime juice in a bowl and mix it up, then add your fish strips. Stick it in the fridge for about 30 minutes or until the outside is just barely “cooked” and the inside is still pretty pink. I like my tuna on the raw side because hey, it’s tuna, but if you prefer it to be less raw you can leave it in the juice longer until it’s all the whiter cooked color.
While the tuna was soaking, I cut up all my ingredients for the mango pico. I LOVE mango pico but this is actually the first time I’ve made it myself :)
Chop, dice, juice, and mix all the ingredients in a bowl then store in the fridge too until the fish is done.
I served mine up with some of our favorite tortilla chips
and ate the whole basket. Side note: how cute is this rope tray?! I found it in one of the super cute boutiques in Port Aransas after we toured the showhouse. Hey, if I can’t go fishing…I’ll go shopping! #kiddingnotkidding
This is so easy to whip up and has a ton of flavor, even though it’s just lime juice and soy sauce. This was also some of the best blackfin I’ve had and I can’t wait to try some other dishes with it too, we have like eight more fillets! I’m definitely keeping this recipe on hand though for a healthy light lunch, a snack, a party, or for a bachelorette dinner like this was. But I’m going with them next time and catching my own :)
- 1 medium filet of tuna, I used blackfin but yellowfin would be even better
- 2 tbsp low sodium soy sauce
- 1/2 cup lime juice
- Mango pico:
- 2 large mangoes, diced
- 1/2 red onion, finely diced
- 1/2 cup cilantro, chopped
- 1 jalapeno, finely diced
- 1/4 cup green onions, chopped (optional)
- juice of one lime
- Using kitchen shears, cut tuna carefully into thin strips
- Combine soy sauce with lime juice
- Add tuna strips to juice mixture, make sure it's all covered
- Let sit in the refrigerator for about 30 mins
- Drain juice and serve chilled with mango pico and tortilla chips
- Mango pico:
- Combine all ingredients, stir, and refrigerate until serving
Have a great weekend!!