That Ripped Guy of Mine(TM) and I make a lot of ahi tuna. Drizzle with lime and garlic salt, throw it on a hot cast iron skillet, and it’s done in 4 minutes.
The other night we didn’t want that, though. Too boring. So I foodily’d up a recipe for Cuban Ahi Tuna. What?!
Here’s the original. We bought a mango but it was bad and we didn’t want to go buy another, so here’s how I made it:
Ingredients
- 2 ahi tuna steaks
- 1/4 cup apple cider vinegar
- 1 teaspoon curry powder
- 1/2 teaspoon ground cinnamon
- some red pepper flakes (depends on how hot you like it)
- 3 cloves minced garlic
- 3 medium bananas, sliced, divided
Directions
- Combine vinegar, curry powder, pepper, cinnamon and minced garlic in a saucepan.
- Heat to simmer, stirring and cook for 1 minute.
- Add 2 sliced bananas to pan.
- Heat fruit mixture and simmer, uncovered, 10 minutes, stirring occasionally until mixture thickens.
- Stir to mix well, remove from heat, cover and let stand 30 minutes (or however many, I think ours only sat for about 5 minutes).
- In a hot, non-stick saute pan or grill, sear Ahi steaks until dark brown on all four sides, keeping them rare in the center.
- Serve chutney over seared Ahi steaks! We had it with a spinach salad and homemade sweet potato fries, but you can have it with whatever veggies you want.
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