SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)
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.