This was the second course to the 3 course mini holiday meal in Florida. I thought it came out really well. It complimented the Miami theme and was very fresh. The recipe calls for sushi grade tuna which I highly recommend. The recipe will still come out good without sushi grade tuna, but you will not get as fresh of a taste. Serve the tuna immediately so that it does not get cold.
Mango Jerk Tuna (serves 4)
Ingredients:
1 small mango, peeled and coarsely chopped
1 small shallot, quartered
2 tablespoons of prepared jerk sauce
1 teaspoon of honey
Four 1/3 - inch-thick (4-6 oz) slices of sushi-quality tuna
Salt and freshly ground pepper
Method:
In a food processor, combine the mango, shallot, jerk sauce, lime juice and honey. Process until smooth and transfer to a medium bowl. Add the tuna and turn to coat. Cover and refrigerate for 3 hours.
Preheat the grill or broiler. Remove the tuna from the marinade, season with salt and peppers and grill on a lightly oiled rack or broiler pan for 1 to 1 1/2 minutes per side, for very rare, or slightly longer for medium.
One Serving = One 4-6 oz slice of tuna = 5.5 Weight Watchers Momentum Plan Points (c)
Mango Cous Cous (serves 8)
Ingredients
1 1/2 cups water
Salt
1 cup whole wheat couscous
1/3 cup fresh orange juice
1/4 cup thinly sliced scallions
1/4 cup finely diced mango
2 Tablespoons finely chopped red bell pepper
2 Tablespoons coarsely chopped cilantro
1 Tablespoon olive oil
1 Tablespoon rice-wine vinegar
Freshly ground black pepper
Method
In a medium saucepan, bring the water to a boil. Add a pinch of salt and the couscous, cover and remove from heat; fluff with a fork after ten minutes. Transfer the couscous to a medium bowl. Add the remaining ingredients, toss gently and serve.
1 Serving = 2 Weight Watchers Momentum Plan Points (c)
These recipes were found on foodandwine.com and written by Oliver Saucy. The recipe was then slightly modified to fit my dietary needs.
