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Ingredients

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Directions

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  • 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.

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  • In a small bowl combine the mangos, lime juice, cilantro, olive oil, salt, and cayenne. Set aside.

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  • 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.

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  • 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.

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  • 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.

Tips

For a smoother sauce, puree the tomato mixture with a stick blender, adding a little more broth or water, if necessary.

Nutrition Facts

289 calories; 3 g total fat; 1 g saturated fat; 1 g polyunsaturated fat; 2 g monounsaturated fat; 67 mg cholesterol; 744 mg sodium. 1152 mg potassium; 20 g carbohydrates; 5 g fiber; 14 g sugar; 43 g protein; 0 g trans fatty acid; 2478 IU vitamin a; 44 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 32 mg niacin equivalents; 2 mg vitamin b6; 36 mcg folate; 4 mcg vitamin b12; 61 mg calcium; 3 mg iron;

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