Back to dinner posts we go. This is a beautiful and tasty dinner packing a whole lot of flavor. You get the earthy flavor from the ancho crust with the salty, spicy tangy sweetness of the soyu sauce and the sweet, cool smoothness of the mango with the floral notes of the cilantro. This meal has it all and then some. It’s easy and quick. From start to finish the meal takes less than 30 minutes. The longest cooking time came from the roasted asparagus and the rice. Another perfect weeknight meal. When you’re in a rush and want something elegant yet simple, give this dish a try!
- 3 tuna steaks, 6 oz. each
- 1/3 cup Ancho Chile Rub (recipe here)
- 1/4 cup soy sauce
- 1/4 cup fresh squeezed lime juice
- 1/4 cup water
- 1/4 honey
- 2-1/2 tsp fish sauce
- 2-1/2 tsp sambal olek
- 1/4 cup lemongrass, sliced
- 1 Tbsp sliced ginger
- 1/2 Tbsp sliced garlic
- 1 yellow mango, peeled, pitted and diced
- 2 Tbsp cilantro, chopped
Make the soyu sauce. Take the soy sauce, honey, water, lime juice, fish sauce, sambal olek, lemongrass, ginger and garlic and place in a small blender.
Blend ingredients for 3 minutes.
Strain twice through a very fine sieve and set aside.
Season the tuna with the ancho chile rub. Heat a heavy bottom skillet over high heat. Add 2 tbsp oil to skillet and coat bottom. Add tuna steaks to the pan.
Sear tuna steaks for 45 seconds. Turn to sear the other side.
Sear for 45 seconds. Remove from heat and place on serving plate. Spoon Chile Lemongrass Soyu over the top. Add the diced mango and garnish with the cilantro. Serve and enjoy.