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Tropical Grilled Tuna & Mango Coleslaw

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Summer’s here and it’s hot & steamy in Florida!  Cool your palate with this delicious and refreshing summer meal.

Tropical Tuna Steaks*

1/2 cup pineapple or other tropical fruit preserves (I used a pineapple mango combo)
1/4 cup hoisin sauce
2 tablespoons lime juice
1 tablespoon chopped fresh cilantro
1 teaspoon grated fresh ginger
1 teaspoon sesame oil
4, 6 oz tuna steaks, about 1 inch thick

To prepare marinade, combine preserves, hoisin, lime juice, cilantro, ginger, and sesame oil in a small bowl. Stir well. Reserve about 1/4 cup to be used as a dipping sauce.

Pour the remaining into a resealable plastic bag or glass bowl; toss tuna with marinade to coat. Refrigerate for 1 hour.

Preheat an outdoor grill for high heat and lightly oil grate.
Remove tuna steaks from marinade, shake off excess, and discard remaining marinade.

Cook on preheated grill for 2 to 3 minutes per side. Be careful not to overcook – the tuna should be lightly browned on the outside but still slightly pink in the middle. Serve immediately.

Mango Coleslaw**

The Salad

4 cups chopped green cabbage
1/2 large red pepper sliced
1 mango sliced

The Dressing

4 tablespoons rice wine vinegar
1/4 cup olive oil
2 tablespoons brown sugar
1/4 – 1/2 teaspoon red pepper flakes
1 teaspoon grated ginger root
pinch salt
1/4 teaspoon freshly ground black pepper
1/2 teaspoon toasted sesame seeds or to taste

Shake all the dressing ingredients together in a covered bottle and poor over the salad ingredients.  Toss togetherr well and serve with a garnish of toasted sesame seeds.

*Both are remakes from All Recipes & Rock Recipes.  You can see the originals here