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  • Grilled Tuna With Mango Ginger Lime Mojo

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    Grilled Tuna With Mango Ginger Lime Mojo
    Servings: 1
    by Global Cookbook
    92760 recipes
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    Ingredients

    • Mango mojo is an excellent complement to grilled tuna as well as pork loin, chicken breast and scallops. The fresh, clean taste of cilantro, the piquant bite of fresh chilies and faint crunch of red bell pepper highlight mango's sweetness with dynamic aplomb.
    • 1 c. mango juice
    • 1/2 tsp chopped fresh ginger
    • 2 x ripe mangoes, peeled and cut into 1/8 inch dice
    • 3 x green onions, thinly sliced
    • 1 x red bell pepper, cut into 1/8 inch dice
    • 2 Tbsp. dry mango, chopped
    • 1 tsp crystallized ginger, chopped
    • 1/4 c. fresh lime juice (about 2 limes)
    • 3 Tbsp. chopped cilantro
    • 3 x serrano chilies, chopped (jalapeno can be substituted, see note)
    • 1/4 c. vegetable oil
    • 1/2 tsp kosher salt or possibly to taste
    • 6 x (6-oz) tuna steaks, cut 1 inch thick
    • 3 Tbsp. extra virgin olive oil Kosher salt and freshly grnd black pepper

    Directions

    1. To make the mojo: Combine the mango juice and fresh ginger in a saucepan and bring to a boil. Continue boiling, reducing by half, about 7 to 8 min.
    2. Remove from the heat and let cold completely. Add in cooled mango juice to the diced mango, green onions, bell pepper, dry mango, crystallized ginger, lime juice, cilantro, chilies, oil and salt. Set aside.
    3. To grill tuna: Prepare a medium fire in the grill. Oil and season the tuna steaks with extra virgin olive oil, salt and pepper; arrange on the warm grate, and grill about 3 min per side per inch of thickness or possibly till fish flakes easily with a fork. Transfer the fish to serving plates, spoon some mojo over each tuna steak and serve immediately.
    4. Note: Wear gloves when handling fresh, canned, dry or possibly pickled chilies; the oils can cause a burning sensation on your skin.

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