Seared Tuna Steak With Fresh Mango Chutney

Hi guys, today I want to show you how to make a fresh mango chutney. Ready to cook? Let's go! Alright guys, we need just a few ingredients. We need a mango, we're going to dice it small. We need some lime and its juice. We need some cilantro, some minced ginger, minced jalapenos, and our almighty spices. One of the cool things that I like to do is I like to use a glass to help remove the mango from its peel. So the mango has a big seed that's running through the middle like this. And what I'm going to do is I'm going to hold my mango and I'm going to slice down right along that seed. Now using a glass, I can take the mango and run this glass right under the edge of the mango and that's going to help me to peel it and now our mango is going to be easy to work with. We're going to do a small dice on it. So what I want to do is I probably want to cut this into some flats, then we'll cut it into some strips. Now the mango has long fibers that run top to bottom, so we want to cut those up. So now that we've got them cut that way, we'll turn our mango this way and now we'll be able to do some small fine pieces of mango. Alright guys, there we have our mango. Alright, so we're going to take this mango and we'll put it in the glass. Okay, now we'll mince up some of this cilantro. We need about one teaspoon. I like cilantro, so I'll probably go a little bit heavy. But one of the things that you can do with leafy herbs, just kind of bunch them, almost roll them into a ball. That makes them a little bit easier to process. Alright, so our next ingredient is a jalapeno and we're going to mince that. It's a long vegetable with seeds in the middle. What I'm going to do is I'll remove the top and then I'll cut along the body. Now you can get out the seeds a couple of ways. You can use a spoon and just run it along the ribs, or you can use your knife and that takes just a little more skill. Go ahead and choke up on the blade and then you can kind of roll through it, but I think the spoon gives you a cleaner product. Alright, now really important, you want to remove all of those seeds because if you're chopping and you catch one of those seeds with your knife, your knife will skip and you're pretty likely that you're going to cut yourself. Alright, we've got a clean cutting board. Let me get rid of these last couple of seeds. Now cut your jalapeno in strips. We're going to turn it and we'll just mince through it. If you like it real spicy, use the whole jalapeno. If you just want a little bit of heat, use just a little bit. I'm probably just going to use a little bit. Alright, and then what we're going to want to do is slice through our lime, roll it out on the cutting board, slice through it, and then we'll use our juicer. So here's what we're going to do. We've got one mango, small diced. We've got our lime juice. We're going to squeeze that right into the mango. Then we're going to add our cilantro, then we're going to add some of that jalapeno. We're going to add some minced ginger. Now you can use fresh ginger, that's always best, but this is what I had available to me and it's very convenient. And now for the star of our dish, we're going to use some of our Almighty Spices seafood seasoning. We're using the no salt version. This is going to be for our healthier New Year and we'll give it a mix. Now you can let that sit for five or ten minutes, or actually, and then you can serve it with some chips, crackers, over seafood. I'm actually preparing this because I'm going to use it with some salmon. And there you have it guys, beautiful, fresh mango chutney. Hi guys, welcome to the Chef's Backyard. Tonight I'm going to show you how to make seared tuna with a fresh mango chutney. Ready to cook? Let's go. Alright guys, we've got our tuna. We're going to cut through the packaging. We've got a paper towel and we're going to go ahead and press that dry. We'll remove our tuna steak from the package and go ahead and press this dry as well. Now we're just going to season it with our Almighty Spices seafood seasoning. I'm going to go ahead and open that up on the side that shakes, on the shaker side, and we're going to go pretty liberally here. We want to do a nice crust of spice in here. And then we'll turn it over and do the same on this side. Actually, I'm going to use this side to pick up the remaining spice off of the plate. Alright, now we're going to get our cooked surface ready. Alright guys, so into our pan we're going to add some butter. We'll let that get warm. Alright guys, now that our butter is melted and we're starting to get just a touch of blonde browning around the outside, I'm going to go ahead and add my tuna into the pan. And I'm going to give it a press so that way it makes nice contact with the surface of the pan. And we're just going to cook this quickly. We're just going to cook it for like a hot minute. And you can see the color starting to change, right? So we just want to sear the outside. If you want it more well done, then you can go ahead and cook it a little bit longer. But at this point, I'm ready to flip it. And then we'll go ahead and try to get that butter, some of that butter back in the middle of the pan. Alright, there we go. And you see how you have a nice line right around the top? And we'll do the same for this other side. We're looking for a cool pink center. Alright guys, we've got a great sear on it. Now what I'm going to do is set it on my plate. So we've got it here on the plate. And we're going to do the next step, which I'm going to turn the heat off. And I'm just going to add a splash of my soy sauce. You can use soy sauce or tamari. This one is a tamari, so that means that it's gluten free. And what I'm going to do is I'm just going to pour some in there. And it'll kind of blend with that butter. And then we'll pour it right over the top of this tuna. Alright guys, so we've got our fresh mango chutney. And you can place this however you like. I'm going to go ahead and do just a little bit right there in the middle. And we'll post the recipe for that as well. Alright guys, let's try this. It's our seared tuna, seasoned with our almighty spices. And I've got some of that fresh mango chutney. Let's get a little bit of that on there. And just a little bit of soy sauce to kind of accentuate it. It's got a really nice balance of flavors. Almost east meets west. Very savory from the soy sauce and the almighty spices. Seafood seasoning. And real bright from the lime juice in the mango chutney. I hope you guys get a chance to enjoy this. And we'll see you real soon here at The Chef's Backyard.