Caribbean Spiced Tuna with Fresh Mango Salad
For a taste reminiscent of the Caribbean, from Chef Richard Brosseau.
For the Mango Salad:
- 2 grafted mangos, pitted and sliced (any supermarket mango should do - a
grafted mango is less stringy than the local ordinary mango)
- 6 ripe plum tomatoes, chopped
- 1 bunch chives, chopped
- 6 basil leaves, chopped
- pinch salt
- freshly ground black pepper, to taste
- 2 ounces virgin olive oil
- 1 ounce champagne vinegar
Combine all ingredients and marinate for
4 hours
Tuna:
- 4 thick Tuna Steaks (a good couple of inches)
- 1 ounce whole cloves
- 4 cinnamon sticks
- 1 ounce fennel seeds
- 1 ounce black peppercorns
- 4 whole nutmegs
Place spices in a blender (some people like using
a coffee grinder for spices) and process to a fine consistency. Coat tuna steaks
with the mixture and pan sear to medium rare.
To serve, arrange triangles of tuna over the mango salad. Richard decorates with deep-fried banana chips but that's taking it into the next realm of difficulty - you can easily forego that step and still have a memorable dish fancy enough for any occasion. Serve with any kind of rice, maybe some sauteed zucchini and/or peppers and oh what a meal. And don't forget dessert (this, of course, from someone who will take her whole entree home in a doggie bag to have enough room for that most important course)!
by Vivian Bryan