This is a favorite Blacked Tuna recipe using Soy Sauce, Chilli, and lime.
INGREDIENTS:
Tuna Steaks (approx 1 inch thick) 1kg (2 Count)
Salt 1 Teaspoon
Black Pepper 2 Teaspoons
Chilli Powder 3-4 Teaspoons
Fresh Ginger Root 5grams approx (crushed or Paste)
Soy Sauce 50ml
Olive Oil 30ml
White Vinegar (or Apple Cider Vinegar) 30ml
Ajinomoto (Monosodium Glutamate) 1 Teaspoon (Optional)

FOR the SALSA
Mango (Ripe) 1 Medium (any Variety)
Fresh Cilantro (Coriander Leaves) 20 - 30 Leaves
Onion 1 Medium sized
Lime 1 Medium sized

TIPS: FRESH TUNA is Key for this recipe. Don't buy it if it looks Brown or saggy. It should look Bright Pink or Red. Also when buying Tuna, make sure its the TOP HALF of the Tuna Fish. It should be the Sashimi Part - anywhere from the Head to just past the Dorsal Fin. Avoid the Tail part of the meat, and the under belly, those pieces are not good for Tuna Steaks.
Ajinimoto is a great flavor enhancer, and completely SAFE... its actually in a lot of food you may not be aware of, despite the bad Reputation it has. Its also in Soy Sauce and most Stock Cubes. If you don't want to use it, for whatever reason, then you can just add a bit more Salt instead, but I highly recommend using it since it gives the fish a unique sharp and mouthwatering flavor.
Substitute Chilli Powder with Paprika or something less Hot if you are not a fan of Chilli. You can also do this recipe without Chilli altogether, by just using more Black Pepper.

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