So a couple of months ago my awesome cousin came up with this really great idea for a cooking group on Facebook where you pick a different country every month and cook a dish from that country.
Sounds pretty awesome right!? well so far it’s been really fun our group started at the first of the year and we all vote on the country for that month. We desided that the countries would be in alphabitical order so The first month January was Argentina, the second month February was Bangladesh the third month march was Croatia which I made this dish
And this month April is Dominica the island in the Caribbean.
But I like Caribbean food a lot so I had to make another recipe!
So this dish is a Caribbean grilled tuna steak with a mango avocado salsa.
Now Mango’s happen to be one of the worlds most popular fruits and there available year round and there full of vitamins, minerals, and antioxidants 20 of them to be exact.
Also recent research has found that there are Phytochemicals in mango that might target breast cancer cells.
Heads up lady’s mango’s are good for your lady’s.
But wait a minute not all mango’s taste the same!
and one thing is for sure you don’t want a mango that tastes and smells like turpentine.
I’m sure some of you have bought a mango at the store, excitedly took it home and when you cut it up to have a bite all you got was a big mouth full of sour tart turpentine flavor YUCK!
Now why in the world would your mango taste and smell like that? well it’s because the mango’s sold in the store’s are not the best kind of mango you can eat, they are a less quality, durable, yet stringy mango called “Tommy Atkins” mango these deceitfully beautiful mango’s pale in comparison to other types of mango’s.
~well then which mango’s should I buy? you ask~
why I’m glad you asked, because the Indian or “Alfonso” mango’s are a much better option. They are smaller, bright yellow and kind of have a peanut shape to them, they have a smoother texture and are more flavorful and many people agree that they taste much better than the “Tommy Atkins” ones. Look for these ones in the spring at your local wholefoods or health food store.
Another option would be the Ataulfo mango which is the Mexican cousin to the Indian mango, it is the second most popular and might be easier to find, they are sometimes labeled as ‘Honey’ or ‘Champagne’ mangoes.
Now let’s say you go buy one of these better tasting ,mango options and it still tastes horrible like a biting into a peach soaked in turpentine! don’t fret it’s most likely because it was to ripe.
so how do you pick a mango and avoid the dreaded turpentine mouth pucker?
well similar to picking out a peach the skin of the mango should be bright in color, give a bit when squeezed, and it should also have a nice sweet smell to it as well, also like a peach mango’s convert starches to sugar and so can still ripen after being picked, so you can leave your mango on the counter for a day or two to ripen up.
But as with most fruit these sign’s are not complete guarantee’s because fresh fruit is always so much better. The mango’s we are shipped have normally been picked to soon and have not fully ripened on the tree and the mango’s ripened and picked right from the tree’s will always taste the best! so if your lucky enough to be near some of those sweet smelling, right off the tree mango’s please eat some for me!
Caribbean Grilled Tuna Steaks
2 tuna steaks (about 6 ~8 ounces each)
1 tsp smoked paprika
2 tsp onion powder
1 tsp cumin
1/4 teaspoon ground pepper
1/2 teaspoons salt
3 tbsp coconut sugar
2 ~3 tbsp olive oil
1 tsp apple cider vinegar
1/8 tsp ground ginger
Mix all the ingredients together in a bowl and spread the seasoning mixture on both sides of the tuna steaks.
Grill the steaks, covered, for 4-5 minutes on each side or until done to your preference. (I like a little bit of pink in the center so it doesn’t get too dried out.)
Garnish with the mango avocado salsa
Mango avocado salsa:
Optional: Grill your mangoes on the same grill you cooked your tuna steaks, just slice your mango in 2-3 big chunks instead of dicing it, drizzle with oil and grill on medium heat until you get some nice grill marks then dice up into cubes.
In a bowl, combine all ingredients.
mix well and eat with plantain chips or as a topping for fish or chicken.