Caribbean Spiced Tuna with Fresh Mango Salad

Recipe of the Week

We haven’t seen Guest Chef Richard Brosseau for a while so I figured it was time for a treat (these guys are getting fan clubs!). His last recipe,Wild Mushroom Strudel on a Fried Linguine Nest, was a little on the tougher side so he’s got a nice easy one this time (but still with his own special flair). For a taste reminiscent of the Caribbean try:

Caribbean Spiced Tuna with Fresh Mango Salad

For the Mango Salad:

  • 2 grafted mangos, pitted and sliced (any supermarket mango should do – a grafted mango is less stringy than the local ordinary mango)
  • 6 ripe plum tomatoes, chopped
  • 1 bunch chives, chopped
  • 6 basil leaves, chopped
  • pinch salt
  • freshly ground black pepper, to taste
  • 2 ounces virgin olive oil
  • 1 ounce champagne vinegar

Combine all ingredients and marinate for 4 hours

  • 4 thick Tuna Steaks (a good couple of inches)
  • 1 ounce whole cloves
  • 4 cinnamon sticks
  • 1 ounce fennel seeds
  • 1 ounce black peppercorns
  • 4 whole nutmegs

Place spices in a blender (some people like using a coffee grinder for spices) and process to a fine consistency. Coat tuna steaks with the mixture and pan sear to medium rare.

To serve, arrange triangles of tuna over the mango salad. Richard decorates with deep-fried banana chips but that’s taking it into the next realm of difficulty – you can easily forego that step and still have a memorable dish fancy enough for any occasion. Serve with any kind of rice, maybe some sauteed zucchini and/or peppers and oh what a meal. And don’t forget dessert (this, of course, from someone who will take her whole entree home in a doggie bag to have enough room for that most important course)! How about some of last week’s¬†Chocolate Fudge pie?