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Blackened Tuna with Banana Mango Chutney

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Total Time (minutes)
50
Difficulty
2
Servings
6
Ingredients
13
Total Prep Time: 20 minutes
Calories Per Serving: 400
Nutrients

Nutrition Facts

Serving Size: 324g

Amount per serving
Calories 400 Calories from fat: 30
% Daily Value*
Fat 3.5 g 5 %
Saturated 0.5 g 3 %
Trans 0 g
Polyunsaturated Fat 2 g %
Monounsaturated Fat 1 g %
Cholesterol 55 mg 18 %
Sodium 75 mg 3 %
Potassium 1080 mg 31 %
Carbohydrate 59 g 20 %
Fiber 4 g 16 %
Sugars 47 g
Protein 35 g
Vitamin A 15 %
Vitamin C 45 %
Calcium 6 %
Iron 10 %
Vitamin D 25 %
Vitamin K 15 %
Riboflavin 15 %
Niacin 130 %
Vitamin B6 80 %
Folate 10 %
Vitamin B12 45 %
Phosphorus 40 %
Magnesium 20 %
Selenium 180 %
Copper 10 %
Manganese 20 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

A new savory variation on fruit served with delicious tuna.

Ingredients

  • 3/4 cup packed brown sugar 
  • 1/2 cup cider vinegar 
  • 1/2 cup water 
  • 2 teaspoons curry powder 
  • 1/2 teaspoon ground cinnamon 
  • 1/2 teaspoon minced garlic 
  • 1/8 teaspoon ground red pepper 
  • 4 medium, sliced DOLE® Banana(s), divided 
  • 2 cups fresh or frozen mango, diced, divided 
  • 1/4 cup DOLE Seedless Raisins 
  • 6 fresh ahi tuna steaks or boneless skinless chicken 
  • 1 tablespoon vegetable oil 
  • 1 to 2 teaspoons blackening seasoning

Directions

  1. Preheat oven to 375°F. Line a sheet pan with aluminum foil.
  2. Combine sugar, vinegar, water, curry powder, cinnamon, garlic and red pepper, in a saucepan. Heat to simmer, stirring and cook for 1 minute.
  3. Peel 3 bananas, slice and add to saucepan. Add 1 cup diced mangos Heat fruit mixture and simmer, uncovered, 10 minutes, stirring occasionally until mixture thickens.
  4. Slice and add remaining bananas to chutney. Add remaining diced mangos and raisins. Stir to mix well, remove from heat, cover and let stand 30 minutes.
  5. Heat a large non-stick sauté pan over high heat, until very hot. Brush tuna steaks or chicken breasts with oil and sprinkle with seasoning. Sear tuna or chicken until brown on each side, place on prepared sheet pan and continue to cook in the oven until no longer pink in the center, about 10 to 15 minutes longer.
  6. Place tuna or chicken on large serving platter and spoon chutney on top.
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Blackened Tuna with Banana Mango Chutney A new savory variation on fruit served with delicious tuna. Prep Time: Cook time: Serves: 6
Nutrition facts: 400 Calories, 3.5 grams fat
Ingredients: 3/4 cup packed brown sugar , 1/2 cup cider vinegar , 1/2 cup water , 2 teaspoons curry powder , 1/2 teaspoon ground cinnamon , 1/2 teaspoon minced garlic , 1/8 teaspoon ground red pepper , 4 medium, sliced DOLE® Banana(s), divided , 2 cups fresh or frozen mango, diced, divided , 1/4 cup DOLE Seedless Raisins , 6 fresh ahi tuna steaks or boneless skinless chicken , 1 tablespoon vegetable oil , 1 to 2 teaspoons blackening seasoning, Directions:Preheat oven to 375°F. Line a sheet pan with aluminum foil.Combine sugar, vinegar, water, curry powder, cinnamon, garlic and red pepper, in a saucepan. Heat to simmer, stirring and cook for 1 minute.Peel 3 bananas, slice and add to saucepan. Add 1 cup diced mangos Heat fruit mixture and simmer, uncovered, 10 minutes, stirring occasionally until mixture thickens.Slice and add remaining bananas to chutney. Add remaining diced mangos and raisins. Stir to mix well, remove from heat, cover and let stand 30 minutes.Heat a large non-stick sauté pan over high heat, until very hot. Brush tuna steaks or chicken breasts with oil and sprinkle with seasoning. Sear tuna or chicken until brown on each side, place on prepared sheet pan and continue to cook in the oven until no longer pink in the center, about 10 to 15 minutes longer.Place tuna or chicken on large serving platter and spoon chutney on top.