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Crusted Tuna with Chile-Tomato Adobo and Spicy Mango

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  • Makes: 6 servings
  • Prep: 20 mins
  • Cook: 19 mins

Crusted Tuna with Chile-Tomato Adobo and Spicy Mango

Directions

  1. 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.
  2. In a small bowl combine the mangos, lime juice, cilantro, olive oil, salt, and cayenne. Set aside.
  3. 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.
  4. 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.
  5. 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

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