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Makes 4 appetizer 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
- 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.
- This recipe was entered in the contest for Your Best Mangoes
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