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Tuna With Mint Mango Chutney

  Chopped fresh mint 60 Milliliter (1/4 Cup)
  Orange juice 60 Milliliter (1/4 Cup)
  Lime juice 2 Tablespoon
  Minced fresh ginger 1 Tablespoon
  Minced seeded habanera chili/2 teaspoons minced seeded fresh serrano chili 1⁄4 Teaspoon (Use Fresh)
  Tuna steaks 24 Ounce, cut about 1 inch (Such As Yellowfin Ahi, Albacore Tombo, Or Bluefin, Four 6 Ounces/170 Gram Each Pieces)
  Firm ripe mango 1 Large
  Mint sprig 2
  Salt To Taste
  Pepper To Taste

Combine chopped mint, orange juice, lime juice, ginger, and chile to taste in a large bowl.
Pour about a third of the mint mixture into a large heavy-duty plastic food bag or nonreactive bowl; set remaining mixture aside.
Rinse fish and pat dry.
Add to bag and seal (or cover bowl).
Rotate bag to distribute marinade and place in a shallow pan.
Refrigerate for at least 15 minutes or up to 2 hours, turning fish occasionally.
Meanwhile, peel mango.
Slice fruit off each side and from edges of wide flat pit.
Cut into 1/2-inch (1-cm) cubes.
Stir into reserved mint mixture; set aside.
Remove fish from bag and drain, discarding marinade in bag.
Arrange fish on cooking grate.
Place lid on grill.
Cook, turning once with a wide metal spatula halfway through cooking time, until fish is opaque but still moist in center (about 10 minutes; cut to test).
Using spatula, transfer to a platter or individual plates and top with mango mixture.
Garnish with mint sprigs.
Season to taste with salt and pepper.

Recipe Summary

Difficulty Level: 
Side Dish
Preparation Time: 
120 Minutes
Cook Time: 
10 Minutes
Ready In: 
130 Minutes

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