Ingredients for Cuban Ahi With Banana Mango Chutney
- Cider Vinegar
- Brown Sugar
- Madras Curry Powder
- Ground Cinnamon
- Ground Red Pepper
- Garlic
- 6 ripe bananas
- 1 1/2 cups diced fresh mangoes
- Golden Seedless Raisins
- Ahi Tuna Steaks
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How to Make Cuban Ahi With Banana Mango Chutney
- In a medium saucepan, combine 1/4 cup white vinegar, 1/4 cup brown sugar, 1 tablespoon curry powder, 1/2 teaspoon black pepper, 1/2 teaspoon ground cinnamon, and 2 cloves minced garlic.
- Bring the mixture to a simmer over medium heat, stirring constantly. Cook for 1 minute.
- Peel and slice 4 ripe bananas. Add them to the saucepan.
- Stir in 1 cup diced fresh mangoes.
- Simmer the fruit mixture uncovered for 10 minutes, stirring occasionally, until it thickens slightly.
- Add 2 more peeled and sliced bananas to the chutney.
- Stir in 1/2 cup diced fresh mangoes and 1/4 cup raisins.
- Stir well, remove from heat, cover, and let stand for 30 minutes to allow the flavors to meld.
- While the chutney rests, heat a non-stick skillet or grill pan over medium-high heat. Sear 2 (6-ounce) ahi tuna steaks for 2-3 minutes per side, until they are dark brown on the outside and rare in the center. Adjust cooking time depending on thickness and desired doneness.
- Serve the seared ahi tuna steaks over a bed of rice. Top generously with the banana mango chutney. Garnish with your favorite salad and vegetables.
- Enjoy your delicious and exotic Cuban Ahi with Banana Mango Chutney!
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
338g
Fat
14g
Carbs
36g