Cuban Ahi with Banana Mango Chutney
Elevate your dinner game with this vibrant and flavor-packed Cuban Ahi with Banana Mango Chutney. Perfectly seared ahi tuna steaks are encrusted in a smoky, aromatic blend of cumin, coriander, smoked paprika, and garlic powder, delivering a bold Cuban-inspired flair. The real star, however, is the fresh and zingy banana mango chutney—a tropical medley of sweet banana, juicy mango, zesty lime juice, and a hint of ginger, balanced with a touch of brown sugar and optional jalapeño for a kick. Ready in just 30 minutes, this dish is as quick as it is impressive, combining tender, melt-in-your-mouth tuna with a refreshingly tangy fruit chutney. Ideal for entertaining or a special weeknight meal, serve this dish with a side of coconut rice or a crisp green salad for a truly unforgettable experience.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pieces Ahi tuna steaks
- 2 tablespoons Olive oil
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 1 teaspoon Smoked paprika
- 1 teaspoon Garlic powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 large Banana
- 1 large Ripe mango
- 0.5 small Red onion
- 2 teaspoons Fresh ginger
- 1 tablespoon Brown sugar
- 1 tablespoon Lime juice
- 2 tablespoons Fresh cilantro
- 1 small Jalapeño (optional)
Instructions
In a small bowl, mix together the ground cumin, ground coriander, smoked paprika, garlic powder, salt, and black pepper.
Pat the ahi tuna steaks dry with paper towels and rub them with olive oil. Evenly coat both sides with the spice mixture, gently pressing it onto the fish. Set aside while preparing the chutney.
Peel and finely dice the banana, mango, and red onion. Mince the fresh ginger and, if using, finely chop the jalapeño.
In a medium bowl, combine the chopped banana, mango, onion, ginger, brown sugar, lime juice, cilantro, and jalapeño (if using). Mix gently to combine. Set the chutney aside to let the flavors meld.
Heat a non-stick skillet or grill pan over medium-high heat. When hot, add the tuna steaks. Sear for 2–3 minutes on each side for medium-rare, or longer if desired. Avoid overcooking to maintain the tuna's tender, flaky texture.
Remove the tuna steaks from the skillet and let them rest for a few minutes.
Serve the Cuban-spiced ahi tuna alongside the banana mango chutney. Garnish with additional cilantro, if desired. Enjoy immediately.
Nutrition Facts
Calories |
1191 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.0 g | 45% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 200 mg | 67% | |
| Sodium | 2583 mg | 112% | |
| Total Carbohydrate | 101.3 g | 37% | |
| Dietary Fiber | 11.2 g | 40% | |
| Total Sugars | 76.0 g | ||
| Protein | 118.2 g | 236% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 164 mg | 13% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 3130 mg | 67% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
