Mango-Jerk Tuna with Mango Couscous
I wasn’t going to post this recipe, since Ronda and then Sarah had already done so. BUT, it was too good not to share. Originally from Food and Wine Magazine, this is one of our new favorite fish dishes.
Serves 4, I halved the following recipe
- 1 small mango, peeled and coarsely chopped
- 1 small shallot, quartered
- 2 tablespoons prepared jerk sauce (I made my own as per Ronda’s suggestion, see her blog for jerk sauce recipe)
- 2 tablespoons fresh lime juice
- 1 teaspoon honey
- Four 1/3 -inch-thick 7-ounce slices of sushi-quality tuna
- Salt and freshly ground pepper
- In a food processor, combine the mango, shallot, jerk sauce, lime juice and honey. Process until smooth and transfer to a medium bowl. Add the tuna and turn to coat. Cover and refrigerate for 3 hours.
- Preheat the grill or broiler. Remove the tuna from the marinade, season with salt and pepper and grill on a lightly oiled rack or broiler pan for 1 to 1 1/2 minutes per side, for very rare, or slightly longer for medium. Serve with the Mango Couscous.
ONE SERVING: Calories 339 kcal, Total Fat 9.8 gm, Saturated Fat 2.5 gm
Marina’s note: the last time I was at the SB Fish Market, they said they had been catching lots of local tuna. Unfortunately, I only had time for TJ’s, but it was great anyway.