Chile-Rubbed Tuna with Mango Salsa

  • Yield 6 servings

Tuna with a southwestern flare is an impressive dish to serve to company.


Mango Salsa:
1/2 -- mango, diced
2 -- scallions, diced
1 -- tomato, diced
1/4 cup chopped cilantro
2 teaspoons minced garlic
2 tablespoons honey
2 tablespoons fresh lime juice
1 tablespoon chili powder
1 teaspoon salt
Chile-Rubbed Tuna:
1 -- serrano chile, seeded and chopped
1 -- canned chipotle chile in adobo sauce
1 -- jalapeno chile, seeded and chopped
1 tablespoon honey
1 tablespoon paprika
1 tablespoon fresh lime juice
1 teaspoon grated lime zest
2 teaspoons ground cumin
2 teaspoons kosher salt
6 -- (6-ounce) tuna steaks


  1. To prepare the salsa.  Combine the mango, scallions, tomato, cilantro and garlic in a bowl.  Stir in the honey, lime juice, chili powder and salt.  Store in the refrigerator for 2 hours or longer before serving.  Serve chilled or at room temperature.
  2. To prepare the tuna.  Combine the serrano chile, chipotle chile and jalapeno chile in a food processor.  Add the honey, paprika, lime juice, lime zest, cumin and kosher salt; process at high speed until pureed.  Combine with the tuna in a bowl, turning to coat evenly.  Marinate in the refrigerator for 2 to 4 hours.
  3. Preheat the grill.  Grill the tuna for 3 to 4 minutes.  Turn the tuna and brush with the marinade.  Grill for 3 or 4 minutes longer or until the fish flakes easily.  Serve with salsa for a southwestern seafood specialy dish.

Recipe reprinted with permission from Second Harvest Food Bank of Northwest North Carolina’s Tested by Fire, Triad Community Kitchen (Winston-Salem, North Carolina, 2011).




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