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Charcoal-Grilled Tuna Steaks With Mango Chutney

Ingredients

  • 68-ounce tuna steaks, each 1- 1/2 inches thick
  • 1 tablespoon soy sauce
  • 1 tablespoon olive oil
  • ½ 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
  • Nutritional Information
    • Nutritional analysis per serving (6 servings)

      442 calories; 4 grams fat; 0 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 16 grams carbohydrates; 2 grams dietary fiber; 11 grams sugars; 80 grams protein; 125 milligrams cholesterol; 549 milligrams sodium

      • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

Serves 6

Preparation

  1. Rub steaks with soy sauce and oil and marinate for 30 to 60 minutes.
  2. In a large bowl, whisk together orange juice and ginger. Add mango, bell peppers and onion and set aside.
  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.

1 hour 15 minutes

Dining and Cooking