Subj : BH&G 2624
To   : All
From : Dave Drum
Date : Thu May 06 2021 17:23:02

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chia-Crusted Oven-Roasted Tuna w/Mango Fruit Salsa
 Categories: Seafood, Fruits, Grains, Salsa
      Yield: 2 Servings
 
MMMMM------------------------MANGO SALSA-----------------------------
    1/4 c  Coarse chopped fresh mango
    1/4 c  Coarse chopped fresh
           - pineapple
      2    Fresh strawberries; diced
      1 tb Snipped fresh cilantro
      1 ts Lime juice

MMMMM-----------------------BALSAMIC GLAZE----------------------------
    1/4 c  Packed brown sugar
    1/4 c  Balsamic vinegar
    1/4 c  Water

MMMMM---------------------CHIA-CRUSTED TUNA--------------------------
      2    (5 oz ea) tuna filets
    1/8 ts Coarse ground black pepper
      1 tb Whole chia seeds
      1 ts Oil
 
  MANGO SALSA: In a medium bowl combine mango and pineapple.
  Add strawberries, cilantro, and lime juice. Toss to
  combine. Set aside.
  
  BALSAMIC GLAZE: In a small nonstick saucepan combine brown
  sugar, balsamic vinegar, and the water. Bring to boiling;
  reduce heat. Simmer, uncovered, 10 to 12 minutes or until
  mixture reaches the consistency of maple syrup and coats
  the back of a spoon; stir frequently. Let stand to cool
  completely (mixture will thicken as it cools).
  
  CHIA-CRUSTED TUNA: Thaw tuna, if frozen. Set oven @
  425ºF/218ºC. Sprinkle tuna with the pepper. Spread chia
  seeds on a plate. Press each tuna fillet into the chia
  seeds to evenly coat one side.
  
  Coat a shallow nonstick or foil-lined baking pan with the
  canola oil. Place tuna, chia seed sides up, in prepared
  baking pan. Roast 10 to 12 minutes or until tuna is firm
  to the touch (centers may still be pink); do not turn tuna
  over during roasting. Remove tuna from the oven; let stand
  2 to 3 minutes before serving.
  
  To serve, drizzle each plate with 1 to 2 teaspoons of the
  balsamic glaze (store any remaining glaze in the
  refrigerator for another use); top with cooked tuna. Spoon
  salsa over tuna.
  
  FROM THE TEST KITCHEN:
  
  If fresh mango and/or pineapple is not available, use
  canned fruit instead.
  
  We do not recommend using a sugar substitute for this
  recipe.
  
  The glaze can be made ahead and stored in the refrigerator
  for up to 1 month.
  
  Better Homes & Gardens | February 2015
  
  MM Format by Dave Drum - 25 February 2015
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... "When you're going through hell - keep going." -- Sir Winston Churchill

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