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posted: 12/29/2013 6:59 AM

Seared Curry-Rubbed Tuna with Mango-Tahini Rice

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  • Coconut cashew salad with apricots and seared curry rubbed tuna with mango tahini rice draws on the flavors of the Caribbean, Southeast Asia and Europe for a global New Year's Eve dinner.

      Coconut cashew salad with apricots and seared curry rubbed tuna with mango tahini rice draws on the flavors of the Caribbean, Southeast Asia and Europe for a global New Year's Eve dinner.
    Associated Press

 

4 tuna steaks, 4-ounces each

1 tablespoon curry powder

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Salt and ground black pepper

2 tablespoons vegetable or canola oil

3 cups cooked jasmine or basmati rice

½ cup mango purée

2 tablespoons tahini

Heat the oven to 200 degrees.

Rub the tuna steaks on both sides with curry powder, then season with salt and pepper.

In a large skillet over medium-high, heat the vegetable oil. Working in batches, sear the tuna steaks for 1½ to 2 minutes per side. Transfer to an oven-safe plate and place in the oven to keep warm while repeating with the remaining tuna steaks.

Once all of the tuna is seared and in the oven, in a medium bowl, stir together the rice with the mango and tahini. Season with salt and black pepper. Divide the rice between 4 serving plates, then transfer a tuna steak to each plate.

Serves four.

Cook's note: Mango purée can be made fresh by puréeing peeled and pitted mango (or frozen mango chunks) in a food processor. Bags of purée also are sold alongside the Hispanic foods in the grocer's freezer section.

Nutrition values per serving: 450 calories, 17 g fat (2.5 g saturated), 41 g carbohydrate, 2 g fiber, 4 g sugar, 31 g protein, 45 mg cholesterol, 170 mg sodium.

Alison Ladman for The Associated Press

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