Tuna with Mango Salsa

Makes 4 servings


1 tsp sunflower oil
3 Tbsp white wine
1 can (15-oz.) refried beans
4 tuna or salmon steaks, 5 oz. each
Salt and fresh ground pepper
1 small ripe mango, peeled, pitted
    and finely chopped
4 shallots, peeled and chopped

1-2 green jalapeño chiles, seeded
    and chopped
1-2 garlic cloves, peeled and minced
3 ripe but firm tomatoes, seeded
    and chopped
2 Tbsp fresh cilantro, chopped
Flat-leaf parsley sprigs, to garnish


Preheat oven to 400°F. Lightly coat an ovenproof casserole dish with the sunflower oil. Place the wine and beans into the dish and heat through while preparing the remaining ingredients. Lightly rinse the tuna (or salmon) steaks, pat dry, season and reserve. Stir together the mango, shallots, chiles, garlic, tomatoes and cilantro.

Beat the refried beans in the dish until smooth, then place the tuna (or salmon) on top of the beans. Reduce the heat to 325°F. Spoon over the mango salsa, cover and cook for 1 hour. Garnish with parsley sprigs and serve with rice and a salad.

The Ultimate Insanely Superhot Chili Pepper Cookbook, Michael Harwood (Chartwell Books, 2009)

Download a printable recipe card

Published August 2011

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