Blackened Tuna with Banana Mango Chutney A new savory variation on fruit served with delicious tuna. Entree/Main Dish Blackened Tuna with Banana Mango Chutney Blackened Tuna with Banana Mango Chutney thumbnail Preparation Time: 20 minutes Total time: 50 minutes 4-6 Servings Ingredients: 3/4 cup packed brown sugar, 1/2 cup cider vinegar, 1/2 cup water, 2 teaspoons curry powder, 1/2 teaspoon ground cinnamon, 1/2 teaspoon minced garlic, 1/8 teaspoon ground red pepper, 4 medium, sliced DOLE® Banana(s), divided, 2 cups fresh or frozen mango, diced, divided, 1/4 cup DOLE Seedless Raisins, 6 fresh ahi tuna steaks or boneless skinless chicken, 1 tablespoon vegetable oil, 1 to 2 teaspoons blackening seasoning, Instructions: Step 1: Preheat oven to 375°F.  Line a sheet pan with aluminum foil.
Step 2: Combine sugar, vinegar, water, curry powder, cinnamon, garlic and red pepper, in a saucepan. Heat to simmer, stirring and cook for 1 minute.
Step 3:
Peel 3 bananas, slice and add to saucepan. Add 1 cup diced mangos  Heat fruit mixture and simmer, uncovered, 10 minutes, stirring occasionally until mixture thickens.
Step 4:
Slice and add remaining bananas to chutney. Add remaining diced mangos and raisins. Stir to mix well, remove from heat, cover and let stand 30 minutes.

Step 5: Heat a large non-stick sauté pan over high heat, until very hot.  Brush tuna steaks or chicken breasts with oil and sprinkle with seasoning.   Sear tuna or  chicken until brown on each side, place on prepared sheet pan and continue to cook in the oven until no longer pink in the center, about 10 to 15 minutes longer.  
Step 6: Place tuna or chicken on large serving platter and spoon chutney on top.
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Blackened Tuna with Banana Mango Chutney

Prep Time 20 minutes
Total Time 50 minutes
Difficulty 2.0 Medium
Calories Per Servings 440 Calories
Servings 4-6
Nutrition facts Nutrition facts

About

A new savory variation on fruit served with delicious tuna.

Ingredients 13

Ingredients

3/4 cup packed brown sugar
1/2 cup cider vinegar
1/2 cup water
2 teaspoons curry powder
1/2 teaspoon ground cinnamon
1/2 teaspoon minced garlic
1/8 teaspoon ground red pepper
4 medium, sliced DOLE® Banana(s), divided
2 cups fresh or frozen mango, diced, divided
1/4 cup DOLE Seedless Raisins
fresh ahi tuna steaks or boneless skinless chicken
1 tablespoon vegetable oil
1 to 2 teaspoons blackening seasoning

Steps

STEP1

Direction

Preheat oven to 375°F.  Line a sheet pan with aluminum foil.

STEP2
Ingredients

3/4 cup packed brown sugar
1/2 cup cider vinegar
1/2 cup water
2 teaspoons curry powder
1/2 teaspoon ground cinnamon
1/2 teaspoon minced garlic
1/8 teaspoon ground red pepper

Direction

Combine sugar, vinegar, water, curry powder, cinnamon, garlic and red pepper, in a saucepan. Heat to simmer, stirring and cook for 1 minute.

STEP3
Ingredients

3 DOLE Bananas, sliced, 
1 cup fresh or frozen mango, diced

Direction

Peel 3 bananas, slice and add to saucepan. Add 1 cup diced mangos  Heat fruit mixture and simmer, uncovered, 10 minutes, stirring occasionally until mixture thickens.

STEP4
Ingredients

1 medium DOLE® Banana, sliced
1 cup fresh or frozen mango, diced, 
1/4 cup DOLE Seedless Raisins

Direction

Slice and add remaining bananas to chutney. Add remaining diced mangos and raisins. Stir to mix well, remove from heat, cover and let stand 30 minutes.

STEP5
Ingredients

6 fresh ahi tuna steaks or boneless, skinless chicken breasts 
1 tablespoon vegetable oil
1 to 2 teaspoons blackening seasoning

Direction

Heat a large non-stick sauté pan over high heat, until very hot.  Brush tuna steaks or chicken breasts with oil and sprinkle with seasoning.   Sear tuna or  chicken until brown on each side, place on prepared sheet pan and continue to cook in the oven until no longer pink in the center, about 10 to 15 minutes longer.  

STEP6
Ingredients


Direction

Place tuna or chicken on large serving platter and spoon chutney on top.

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