Sweet and spicy meet in the mix of mangoes, kiwi, cherries, chilies, curry and raisins, creating a chunky Latin-accented salsa. Gently seared tuna is fanned over the top.
2 tbsp. canola oil
1 serrano chile, seeded and minced
2 tsp. mild curry powder
1 tsp. grated fresh ginger
1⁄4 tsp. red pepper flakes
2 ripe mangoes, pitted, peeled, and cubed
2 kiwi, peeled and cubed
1⁄3 cup lime juice
1⁄4 cup dried cherries
1⁄4 cup golden raisins
2 tbsp. minced fresh mint
2 lb. tuna steaks (1-in. thick)
Kosher salt and fresh ground pepper, to taste
Fresh mint sprigs, for garnish
- Heat oil in large saucepan. Add chile, curry powder, ginger, and red pepper flakes; sauté 2 min. Remove from heat and stir in mangoes, kiwi, lime juice, cherries, raisins, and mint. Cool completely.
- Rub tuna steaks with salt and pepper. Sear in skillet or cook on grill for 2-3 min. per side for rare and 4-5 min. per side for medium.
- For service, spoon mango-kiwi mojo onto plates. Slice tuna and fan out over fruit. Garnish with mint sprigs.