Seared Tuna with Tropical Fruit Mojo

Seared Tuna Tropical Fruit Mojo
Menu Part: 
Appetizer
Cuisine Type: 
American
Serves: 
6

Sweet and spicy meet in this mojo of mangoes, kiwi, cherries and raisins. Gently seared tuna is fanned over the top.

Ingredients

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
 

Steps

1. 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.

2. 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.

3. For service, spoon mango-kiwi mojo onto plates. Slice tuna and fan out over fruit. Garnish with mint sprigs.
 

More From FoodService Director

Sponsored Content
Roasted Beet Salad Pickled Blueberries
From Blueberry Council.

What’s trending in the culinary world? The basics! According to the NRA, diners today are craving authenticity, simplicity and freshness on menus. But basic ingredients don’t have to lead to boring menu options.

It’s easy to fall into the latest craze to capture consumer attention and drive sales. But we’ve learned it’s not always about novelty. Instilling a feeling of nostalgia and familiarity by using well-known and well-loved ingredients in new, experimental dishes can lead to an increase in adventurous dining decisions, while staying in your customers’...

Menu Development
craft beer flight
A draw for happy hour...

San Francisco restaurateur Charles Phan plans to serve beer and wine, and depending on liquor licensing, perhaps cocktails as well. “For faculty and staff on campus, it will be a really wonderful place to come to and have a glass of wine,” Wolch says. “Right now, we have The Faculty Club bar, which is a very historic spot, but this is going to be much more contemporary.”

And for morning coffee...

Phan’s plan for made-to-order coffee is bound to be a boon for both faculty and students. “We’ll have a brand-new espresso machine,” Phan says. Wolch adds, “Most...

Managing Your Business
wurster west may 2016

At a nearly 150-year-old university, every stone column and classroom has treasured stories to tell. But with that history come the logistical challenges of operating in outdated spaces—especially for foodservice. Such is the case at University of California at Berkeley, where longtime cafe Ramona’s in Wurster Hall closed in March to make way for an updated, as-yet unnamed concept.

With little more than a steam table and coolers, Ramona’s was limited by its lack of ventilation. And, as a former classroom space, it never was intended to function for foodservice, says Jennifer Wolch...

Ideas and Innovation
chicken herbs

We make and broadcast short YouTube videos on TV monitors to educate our customers about cooking techniques, like how to cut up a chicken or what herbs and spices go well together. The monitors also are used to display daily menus, nutritional and allergen information, upcoming foodservice events and local weather forecasts.

FSD Resources