Ingredients
2
2 servings
- •2 medium oranges, juiced
- •1 medium lime, juiced
- •1 medium lemon, juiced
- •¼ cup diced red onion
- •2 tablespoons minced habanero pepper
- •1 teaspoon cider vinegar
- •1 teaspoon minced garlic
- •1 pinch dried oregano
- •½ cup cubed mango
- •¼ cup diced red onion
- •1 tablespoon minced fresh cilantro
- •salt and ground black pepper to taste
- •2 (4 ounce) tuna steaks
- •salt and freshly ground black pepper to taste
- •5 ounces kettle-cooked potato chips
- •2 tablespoons unsalted butter
- •1 tablespoon sweet chili sauce
- •1 cup hot cooked jasmine rice
Instructions
- Prepare marinade: Whisk orange juice, lime juice, lemon juice, red onion, habanero pepper, vinegar, garlic, and oregano together in a bowl large enough to hold the tuna steaks.
- Prepare salsa: Combine mango, red onion, cilantro, salt, and pepper in a separate bowl. Set aside.
- Prepare tuna: Sprinkle tuna with salt and pepper. Place in the bowl with the marinade and turn to coat. Marinate for about 30 minutes.
- While tuna is marinating, crush potato chips as fine as possible in a blender. Transfer to a bowl.
- Remove tuna from the marinade and press into the crushed chips until both sides are well coated.
- Heat heavy-bottomed nonstick skillet over medium-high heat. Add butter and heat until butter melts and foam subsides. Add tuna and sear for 2 to 3 minutes on each side. Remove from the skillet.
- To serve, top tuna with chile sauce and serve with jasmine rice and mango salsa.
Nutritional Facts
Per 2 servings
- Calories: 914
- Carbohydrate: 102g
- Fat: 45g
- Fiber: 13g
- Protein: 36g
- Sugar: 27g
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