Making Ina’s Seared Tuna with Mango Chutney during the first year of this project was my first time cooking with tuna that didn’t come from a can … and it showed.
My first mistake was buying a thin tuna steak and then proceeding to cook it to death, obliterating any moisture it hoped to retain. Luckily, I was able to smother it in the sweet and spicy mango-jalapeño chutney – which, if I had to guess, I made with under-ripe mangos, because I never had the foresight to buy them far enough in advance to ripen properly.
Ten years later, things couldn’t have gone more differently. The first key to perfect seared tuna is a thick steak – I go for 1.5 inches, which gives you that gorgeous, caramelized crust while keeping the center a deep, glossy ruby red. I always pull it just before I think it’s done, because you can always return it to the pan, but you can never undo a grey center.
The tuna is served with a sweet mango and onion chutney infused with garlic and ginger, a splash of orange juice for brightness, and jalapeño for slow, building heat. A sprinkling of fresh mint over top pulls it all together for a colorful dish that’s just what you need to make up for these grey winter days.
Book: Barefoot Contessa Parties, page 122
Rating: 5/5
How Easy Is That – Skill Level: Easy
How Easy Is That – Time Involved: 60 minutes
Store-Bought Is Fine: light brown sugar
Recipe on FoodNetwork.com
