Source: Better Homes and Gardens


Recipe Summary

20 mins
19 mins
39 mins


Ingredient Checklist


Instructions Checklist
  • 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.


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; fat 3g; cholesterol 67mg; saturated fat 1g; carbohydrates 20g; mono fat 2g; poly fat 1g; insoluble fiber 5g; sugars 14g; protein 43g; vitamin a 2478.1IU; vitamin c 43.7mg; thiamin 0.2mg; riboflavin 0.3mg; niacin equivalents 31.8mg; vitamin b6 1.7mg; folate 36.3mcg; vitamin b12 3.6mcg; sodium 744mg; potassium 1152mg; calcium 60.6mg; iron 2.7mg.