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.
4 tuna steaks, 4-ounces each
1 tablespoon curry powder
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.
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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