PAN SEARED TUNA STEAKS WITH MANGO CHUTNEY.-

PAN SEARED AHI TUNA STEAKS WITH MANGO CHUTNEY.- Looking around town for a variety of fish and seafood I found some Ahi Tuna Steaks at my latest Costco outing and decided to try it and see if this could be an option for us. Reasonable price, flash frozen, individually wrapped so you can use one or more which I like and found they looked alright and this is the resulting dish.

I do a variety of flavors of Chutney since it's fruit based and whatever you have on hand will do but ran into this suggestion and decided it sounded really great and it was. I can also see canning it for later use too if I ever get industrious. There is some work involved but definitely worth it, believe me.

The Ahi Tuna defrosted really well and the fish was soft and supple. Will try making Poke next to see if they can be used raw as well which is what we like the best, but today it's pan seared so let's go.

For this preparation you will need:

2 - 4 Tbl Olive Oil
Ahi Tuna Steaks, I used three, one for each of us
2 Mangos, ripe and fillets cut into 1/2 inch squares
2 Onions, medium sized, chopped into 1/2 squares
1 Tbl Ginger, fresh, grated or finely minced
1 Tbl Garlic, fresh, pressed or finely minced
1/2  cup Orange Juice, fresh
1 Tbl Brown Sugar or Cane Sugar, your choice
1 Tsp Salt
1/2 - 1 Tsp Black Pepper, fresh ground
1 Jalapeño / Serrano Pepper, de-seeded, chopped very fine or crushed red pepper flakes, your choice
2 Tsp Mint Leaves, cut in chiffonade
1 Tsp Cilantro Leaves, chopped, as topping (optional)
-or-
1 Tsp Thyme Leaves, finely chopped
1/2 Tsp Dill Leaves

First you will prepare the Chutney since that takes more time while the steaks cook quickly.

Place some oil in a large saute pan over medium heat and once the pan is hot add the onions and cook stirring often, for about 8-10 minutes so they become a little golden, at this time add the ginger and keep stirring for about 2-3 minutes. Now add the garlic and mango, lower the heat to low for about 8-10 minutes.

Now add the orange juice, sugar and the pepper you've chosen. Salt and pepper to taste.  Cook for about 4-5 minutes so the orange juice is reduced some. You want it moist but not liquid. Keep stirring now and then. Remove from the heat and add the herbs.

We can cook the fish at this point so while you get a saute pan very hot over med-high heat, dry the steaks really well with paper towels then salt and pepper them liberally on both sides. When the pan is hot, add some oil to the pan and lay the steaks on the hot pan.

To sear the steaks and leave a pink center which is commonly how Ahi Tuna is served, cook for about 2 minutes per side or until the outside is a nice browned color, not dark brown unless you want a grey inside the fish. The more you cook, the less moist the fish will be.

To serve: Place a mound of Chutney on the plate and lay a steak on the side of the Chutney.

I made Bacon-Almond Green Beans as a side dish with this and it was quite lovely. I hope you will try and enjoy!

Note: I made more of the Chutney, went ahead and placed half in a jar in the refrigerator and we've enjoyed it with chicken, as a complement to sandwiches and even used it on toast. We are keeping this dish, it was really good!