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
- 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.
- 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.
- 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).