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Name: Tuna with Mint-Mango Chutney
Prep time: 45 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 1 lg Mango; firm-ripe; salt and pepper to taste; 2 ts Serrano pepper; minced; 1/4 c Fresh mint; chopped; 1 tb Ginger; minced; 2 tb Fresh lime juice; 24 oz Tuna steaks; * see note; Mint sprigs; for garnish; 1/4 c Orange juice

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INGREDIENTS

1 lg Mango; firm-ripe
salt and pepper ; to taste
2 ts Serrano pepper; minced
1/4 c Fresh mint; chopped
1 tb Ginger; minced
2 tb Fresh lime juice
24 oz Tuna steaks; * see note
Mint sprigs; for garnish
1/4 c Orange juice

Servings

INSTRUCTIONS

* Notes: The tuna steaks (4) should be about 1 inch thick and 6 ounces each. Recommended tune is yellowfin (ahi), albacore, or bluefin. You may use 1/4 teaspoon of fresh minced habanero pepper for the serrano pepper if you wish. Combine the mint, orange juice, lime juice, ginger, and serrano pepper. Pour about a third of the mixture into a large heavy-duty plastic food bag or nonreactive bowl; set the remaining mixture aside. Rinse the fish and pat dry. Add it to the bag or covered bowl and seal. Rotate the bag to distribute the marinade and place it in a shallow pan. Refrigerate for at least 15 minutes or up to 2 hours, turning the fish occasionally. Meanwhile, peel the mango, slicing fruit off each side and from the edges of the pit. Cut into 1/2-inch cubes. Stir these cubes into the reserved marinade and set aside. Remove the fish from the bag and drain, discarding the marinade from the bag. Arrange the fish on a cooking grate. Place the lid on the grill. Cook, turning once halfway through the cooking time, until the fish is opaque but still moist in the center, about 10 minutes; cut to test for doneness. Transfer the fish to a platter or individual plates, top with the mango mixture, garnish with the mint sprigs, salt and pepper to taste, and serve. Per serving: 283 Calories; 9g Fat (28% calories from fat); 40g Protein; 10g Carbohydrate; 65mg Cholesterol; 68mg Sodium NOTES : Heat Scale: Medium Recipe by: Ron West Posted to Bakery-Shoppe Digest V1 #526 by Ron West on Jan 24, 1998

NOTES

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Tuna with Mint-Mango Chutney

1 lg Mango; firm-ripe
 salt and pepper to taste
2 ts Serrano pepper; minced
1/4 c Fresh mint; chopped
1 tb Ginger; minced
2 tb Fresh lime juice
24 oz Tuna steaks; * see note
 Mint sprigs; for garnish
1/4 c Orange juice

* Notes: The tuna steaks (4) should be about 1 inch thick and 6 ounces  each. Recommended tune is yellowfin (ahi), albacore, or bluefin. You may  use 1/4 teaspoon of fresh minced habanero pepper for the serrano pepper if  you wish.    Combine the mint, orange juice, lime juice, ginger, and serrano pepper.  Pour about a third of the mixture into a large heavy-duty plastic food bag  or nonreactive bowl; set the remaining mixture aside. Rinse the fish and  pat dry. Add it to the bag or covered bowl and seal. Rotate the bag to  distribute the marinade and place it in a shallow pan. Refrigerate for at  least 15 minutes or up to 2 hours, turning the fish occasionally.    Meanwhile, peel the mango, slicing fruit off each side and from the edges  of the pit. Cut into 1/2-inch cubes. Stir these cubes into the reserved  marinade and set aside.    Remove the fish from the bag and drain, discarding the marinade from the  bag. Arrange the fish on a cooking grate. Place the lid on the grill. Cook,  turning once halfway through the cooking time, until the fish is opaque but  still moist in the center, about 10 minutes; cut to test for doneness.    Transfer the fish to a platter or individual plates, top with the mango  mixture, garnish with the mint sprigs, salt and pepper to taste, and serve.    Per serving: 283 Calories; 9g Fat (28% calories from fat); 40g Protein; 10g  Carbohydrate; 65mg Cholesterol; 68mg Sodium    NOTES : Heat Scale: Medium    Recipe by: Ron West    Posted to Bakery-Shoppe Digest V1 #526 by Ron West <ronwest@bigfoot.net> on  Jan 24, 1998

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Nutrition

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Serving Size: 1 Serving (189g)
Recipe Makes: 4 Servings

Calories: 8
Calories from Fat: 0 (0%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 39mg		1 %
Potassium 35.4mg		1 %
Total Carbohydrate 1.9g		1 %
	Dietary Fiber 0g	0 %
	Sugars, other 1.9g
Protein 0.1g		0 %
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Calories per serving: 8

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