Blackened Tuna Steaks with Mango Salsa

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.

Combine the mango, bell pepper, Spanish onion, green onion, cilantro, and jalapeño 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.

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.

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.

Spoon about 1/2 cup of the mango salsa onto each of 4 plates.

Lay the tuna steaks atop the salsa and serve immediately.