Ingredients

The following ingredients have 4 Servings
  • 1 small champagne mango
  • aleppo pepper
  • kosher salt
  • 1/2 teaspoon cilantro
  • 1 habanero pepper
  • 1/4 teaspoon lime zest
  • 1/4 teaspoon ginger, grated
  • 3 tablespoons sweet onion, chopped
  • 1 tablespoon extra virgin olive oil
  • 3/4 pound yellowfin or sushi grade tuna, cut into large bite sized chunks

Instruction

  • Preheat the broiler. Broil the habenero pepper for 6-10 minutes, depending on the size of the habanero and strength of broiler. Turn occasionally until all sides are charred. After broiling, wrap the pepper in foil for 10 minutes.
  • Remove the habanero from the foil, remove the skin, stem and seeds, and chop into 1/8 teaspoon.
  • Add the following to a food processor: mango, extra virgin olive oil, onion, ginger, lime zest, roasted habanero, cilantro and salt to taste.
  • Sprinkle the tuna chunks with Aleppo pepper, salt and rub with olive oil.
  • Heat a grill pan over medium high to high heat for 2 minutes. Add the tuna chunks and sear about 30 seconds per side, or until lightly seared.
  • Serve the tuna bites with skewers and the mango sauce as a dipping side.