GRILLED AHI TUNA WITH WARM MANGO-GINGER CHUTNEY ON A BED OF SEARED KALE AND BLACK RICE SURROUNDED BY MEDITERRANEAN FRUIT SALSA

Marinade and Ahi

Ingredients Weight Measure
Lime juice 1-1/2 cups
TABASCO® brand Green Jalapeño Pepper Sauce 2/3 cup
Olive oil 2-1/2 cups
Black pepper, ground 2 Tbsp.
Salt 1-1/2 tsp.
Garlic, fresh, chopped 3/4 cup
Coriander 2-1/2 tsp.
Cumin 2 Tbsp.
Chili powder, dark 2-1/2 tsp.
Ahi steaks, 10 oz. 10 ea.

Black Rice

Ingredients Weight Measure
Black rice, rinsed 3 cups
Water 5-1/4 cups
Salt to taste

Mediterranean Fruit Salsa

Ingredients Weight Measure
Pineapple, fresh, small dice 2 cups
Papaya, small dice 2 cups
Mango, small dice 2 cups
Kiwi, small dice 2 cups
Cilantro, chopped 1/2 cup
TABASCO® brand Garlic Pepper Sauce 2 tsp.
TABASCO® brand Green Jalapeño Pepper Sauce 2 tsp.

Warm Mango-Ginger Chutney

Ingredients Weight Measure
Olive oil 1/4 cup
Sweet onion, small dice 1/2 cup
Ginger, fresh, minced 1/4 cup
Garlic, fresh, minced 1/2 cup
Jalapeños, fresh, small dice 1/4 cup
Mango, fresh, small dice 5 cups
Salt and pepper to taste

Seared Kale

Ingredients Weight Measure
Kale as needed
Olive oil as needed
Salt & pepper to taste
White wine to taste

Method

  1. For the Marinade, mix all ingredients except ahi together in a shallow dish. Place ahi steaks in marinade; turn over periodically. Marinate for 1-2 hours.
  2. For the Black Rice, rinse rice and place in a pot with water and salt. Bring to a boil, cover and simmer for 30 minutes. When done, let sit for 5 minutes; then fluff with a fork.
  3. For the Mediterranean Fruit Salsa, mix all ingredients together and stir. Store at room temperature until ready to serve.
  4. For the Warm Mango-Ginger Chutney, just before serving the fish, heat oil in sauté pan. Add onions, ginger, garlic and jalapeños; sauté until soft. Add mangoes, salt and pepper. Sauté just until warm.
  5. Grill ahi tuna to desired degree of doneness. Sear kale in olive oil with salt and pepper; wilt with a little white wine.
  6. For Seared Kale, sear kale in olive oil with salt and pepper; wilt with a little white wine.
  7. To serve, loosely scoop 3/4 cup Black Rice in the center of a large, round plate. Top almost to the edge with Seared Kale. Set Ahi on kale. Spoon on Warm Mango-Ginger Chutney. Surround rice to rim of plate with Mediterranean Fruit Salsa.

Yield: 10 servings