Description
Deliciously fresh and flavorful grilled tuna steaks served with a sweet and tangy homemade mango chutney. This healthy and easy-to-make dish combines perfectly seared tuna with a tropical fruit salsa, making it a perfect main course for a light dinner or special occasion.
Ingredients
Scale
For the Tuna:
- 4 tuna steaks (6 oz each)
- 2 tablespoons olive oil
- 1 tablespoon soy sauce
- 1 tablespoon lemon juice
- 1/2 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt
For the Mango Chutney:
- 1 ripe mango (peeled, pitted, and diced)
- 1/4 cup red onion (finely chopped)
- 1 tablespoon fresh ginger (grated)
- 1 clove garlic (minced)
- 2 tablespoons apple cider vinegar
- 1 tablespoon brown sugar
- 1/4 teaspoon red pepper flakes (optional)
- Salt to taste
Instructions
- Marinate the Tuna: In a shallow dish, whisk together the olive oil, soy sauce, lemon juice, garlic powder, black pepper, and salt. Add the tuna steaks and turn them to coat evenly. Cover the dish and refrigerate to marinate for 15 to 30 minutes to infuse flavor.
- Prepare Mango Chutney: While the tuna is marinating, heat a small saucepan over medium heat. Combine the diced mango, chopped red onion, grated ginger, minced garlic, apple cider vinegar, brown sugar, and red pepper flakes if using. Bring the mixture to a gentle simmer and cook, stirring occasionally, for 8 to 10 minutes until thickened to a chutney-like consistency. Season with salt to taste and allow it to cool slightly.
- Grill the Tuna: Preheat a grill or grill pan to medium-high heat. Remove the tuna steaks from the marinade and grill them for about 2 to 3 minutes on each side for medium-rare, or adjust cooking time to your preferred doneness. The outside should be nicely seared while the inside stays tender and moist.
- Serve: Plate the grilled tuna steaks hot and top each with a generous spoonful of the mango chutney. For added zest, optionally squeeze some fresh lime juice on top or serve alongside coconut rice for a complete tropical meal.
Notes
- Tuna is best served medium-rare to keep it moist and tender.
- For extra flavor, serve with a squeeze of lime juice.
- Pairs wonderfully over coconut rice to complement the tropical flavors.
