Crusted Tuna with Chile-Tomato Adobo and Spicy Mango
15 ounce can petite diced tomatoes, undrained
cup canned red enchilada sauce
cup chicken broth or beef broth
tablespoon ground ancho chile pepper
teaspoon ground cinnamon
Dash ground allspice
medium fresh mangos, halved, seeded, peeled, and diced
tablespoons lime juice
tablespoons snipped fresh cilantro
teaspoons olive oil
teaspoons cumin seed
teaspoons coriander seed
teaspoons whole black peppercorns
6 ounces ahi tuna steaks, about 1 inch thick
tablespoons vegetable oil
- For the adobo sauce, in a small saucepan combine the tomatoes, enchilada sauce, chicken broth, ancho chile pepper, cinnamon, and allspice. Bring to boiling. Reduce heat and simmer, uncovered, over medium-low heat for 15 to 20 minutes or until well combined. Keep warm.
- In a small bowl combine the mangos, lime juice, cilantro, olive oil, salt, and cayenne. Set aside.
- Using a mortar and pestle, crush the cumin, coriander, and peppercorns. Transfer to a plate. Season both sides of each tuna steak with salt; coat one side of the steaks with the pepper mixture.
- Heat a large skillet over medium heat. Add enough oil to lightly coat the bottom of the pan. Sear the tuna, crust side-down, about 2 minutes or until brown, being careful not to let them burn. Turn and cook for 2 to 4 minutes more or until desired doneness for medium-rare.
- To serve, spoon 1/3 cup adobo sauce onto a plate. Place the tuna steak in the sauce, crust side-up. Top with the spicy mango mixture.
From the Test Kitchen
For a smoother sauce, puree the tomato mixture with a stick blender, adding a little more broth or water, if necessary.
Nutrition Facts(Crusted Tuna with Chile-Tomato Adobo and Spicy Mango)
- Per serving:
- 289 kcal cal.,
- 3 g fat
- (1 g sat. fat,
- 1 g polyunsaturated fat,
- 2 g monounsatured fat),
- 67 mg chol.,
- 744 mg sodium,
- 20 g carb.,
- 5 g fiber,
- 14 g sugar,
- 43 g pro.
- Percent Daily Values are based on a 2,000 calorie diet