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Cuban Ahi with Banana Mango Chutney

Prep Time 20 minutes
Total Time 30 minutes
Difficulty 1.0 Easy
Calories Per Servings 0 Calories
Servings 4
Nutrition facts


Fish with a fruity chutney.

Ingredients 10


3/4 cup cider vinegar
3/4 cup firmly packed brown sugar
2 tsp. Madras curry powder
1/2 tsp. ground cinnamon
1/8 tsp. ground red pepper
1/4 tsp. minced garlic
medium banana(s), sliced, divided
1 jar mango slices, divided
1/4 cup seedless raisins
4 (7 oz.)  Ahi tuna steaks



3/4 cup cider vinegar
3/4 cup firmly packed brown sugar
2 tsp. Madras curry powder
1/2 tsp. ground cinnamon
1/8 tsp. ground red pepper
1/4 tsp. minced garlic


Combine vinegar, sugar, curry powder, pepper, cinnamon and minced garlic in a saucepan. Heat to simmer, stirring and cook for 1 minutes.


4 medium bananas, sliced
1 cup diced mangoes


Peel 4 bananas, slice and add to saucepan. Add 1 cup diced mangoes. Heat fruit mixture and simmer, uncovered, 10 minutes, stirring occasionally until mixture thickens.


2 medium bananas, sliced
remaining diced mangoes
1/4 cup seedless raisins


Slice and add remaining bananas to chutney. Add remaining diced mangoes and raisins. Stir to mix well, remove from heat, cover and let stand 30 minutes.


4 (7 oz.) Ahi tuna steaks


In a hot, non-stick saute pan, heat Ahi steaks until dark brown on all four sides, keeping them rare in the center.



Serve chutney over heated Ahi steaks.

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