![Hazelnut Tartuffo](/https/cooking.nytimes.com/assets/recipe-generic/10.png?width=1280&quality=75&auto=webp)
Hazelnut Tartuffo
Jonathan Reynolds, Lupa
18 ratings with an average rating of 4 out of 5 stars
18
1 hour, plus 8 hours' total freeze time
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Rub steaks with soy sauce and oil and marinate for 30 to 60 minutes.
In a large bowl, whisk together orange juice and ginger. Add mango, bell peppers and onion and set aside.
Prepare a charcoal grill for high-heat cooking. Season tuna with salt and pepper and grill, turning once, until desired doneness, about 2 minutes per side for rare, 3 minutes per side for medium-rare. Stir cilantro into mango mixture, season lightly with salt to taste and serve over tuna steaks.
That is a mighty tuna steak
Made this for two on stovetop, worked well, wife does not like onion and pushed hers aside.
Modified salsa: apple instead of mango, aceto balsamico, canned corn. Tasted good, reason was lack of ingredients
Try halibut mango salsa
Nice recipe but the salsa was a little bland. I would add more mango, some salt and pepper, and maybe some heat, such as a Serrano or a bit of jalapeño. Hoping the flavors meld more by tomorrow.
Used all the chutney for two steaks. Delicious.
This was easy and very tasty. We really enjoyed the mango salsa on top
Maybe they meant (six) steaks of 8 ounces each
That is a mighty tuna steak
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