Charcoal-Grilled Tuna Steaks With Mango Chutney

Name: Charcoal-Grilled Tuna Steaks With Mango Chutney
Total time: 1 h 15 min
Yield: Serves 6
Ingredients: 6 (8-ounce) tuna steaks, each 1 1/2 inches thick; 1 tablespoon soy sauce; 1 tablespoon olive oil; 1/2 cup orange juice or blood orange juice (Oranfrizer brand preferred but not essential); 2 tablespoons grated ginger; 1 mango, cut into 1/3-inch cubes; 1 large yellow bell pepper, cut into 1/3-inch cubes; 1 large red bell pepper, cut into 1/3-inch cubes; 1 red onion, cut into 1/3-inch cubes; Salt and pepper; Leaves from 1 bunch cilantro, chopped

Recipe from Kurt Andersen

Adapted by Jonathan Reynolds

Total Time: 1 hour 15 minutes
Rating: 4(65)
Comments: Read comments

Featured in: KITCHEN VOYEUR; Kitchen Sage

or to save this recipe.
Subscriber benefit: give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share
Print Options
Include recipe photo

Ingredients

Yield:Serves 6

6(8-ounce) tuna steaks, each 1½ inches thick
1tablespoon soy sauce
1tablespoon olive oil
½cup orange juice or blood orange juice (Oranfrizer brand preferred but not essential)
2tablespoons grated ginger
1mango, cut into ⅓-inch cubes
1large yellow bell pepper, cut into ⅓-inch cubes
1large red bell pepper, cut into ⅓-inch cubes
1red onion, cut into ⅓-inch cubes
Salt and pepper
Leaves from 1 bunch cilantro, chopped

Ingredient Substitution Guide

Opt out or contact us anytime. See our Privacy Policy.

Preparation

Step 1
Rub steaks with soy sauce and oil and marinate for 30 to 60 minutes.
Step 2
In a large bowl, whisk together orange juice and ginger. Add mango, bell peppers and onion and set aside.
Step 3
Prepare a charcoal grill for high-heat cooking. Season tuna with salt and pepper and grill, turning once, until desired doneness, about 2 minutes per side for rare, 3 minutes per side for medium-rare. Stir cilantro into mango mixture, season lightly with salt to taste and serve over tuna steaks.