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Founded in Hawaii in 1851, Dole Food Company, Inc., with 2010 revenues of $6.9 billion, is the world's largest producer and marketer of high-quality fresh fruit and fresh vegetables. Dole markets a growing line of packaged and frozen foods, and is a produce industry leader in nutrition education and research. The Company does business in more than 90 countries and employs, on average, 36,000 full-time, regular employees and 23,000 full-time seasonal or temporary employees, worldwide.

Blackened Tuna with Banana Mango Chutney

Prep Time 20 minutes
Total Time 50 minutes
Difficulty 2.0 Medium
Calories Per Servings 440 Calories
Servings 4-6
Nutrition facts Nutrition facts


A new savory variation on fruit served with delicious tuna.

Ingredients 13


3/4 cup packed brown sugar
1/2 cup cider vinegar
1/2 cup water
2 teaspoons curry powder
1/2 teaspoon ground cinnamon
1/2 teaspoon minced garlic
1/8 teaspoon ground red pepper
4 medium, sliced DOLE® Banana(s), divided
2 cups fresh or frozen mango, diced, divided
1/4 cup DOLE Seedless Raisins
fresh ahi tuna steaks or boneless skinless chicken
1 tablespoon vegetable oil
1 to 2 teaspoons blackening seasoning




Preheat oven to 375°F.  Line a sheet pan with aluminum foil.


3/4 cup packed brown sugar
1/2 cup cider vinegar
1/2 cup water
2 teaspoons curry powder
1/2 teaspoon ground cinnamon
1/2 teaspoon minced garlic
1/8 teaspoon ground red pepper


Combine sugar, vinegar, water, curry powder, cinnamon, garlic and red pepper, in a saucepan. Heat to simmer, stirring and cook for 1 minute.


3 DOLE Bananas, sliced, 
1 cup fresh or frozen mango, diced


Peel 3 bananas, slice and add to saucepan. Add 1 cup diced mangos  Heat fruit mixture and simmer, uncovered, 10 minutes, stirring occasionally until mixture thickens.


1 medium DOLE® Banana, sliced
1 cup fresh or frozen mango, diced, 
1/4 cup DOLE Seedless Raisins


Slice and add remaining bananas to chutney. Add remaining diced mangos and raisins. Stir to mix well, remove from heat, cover and let stand 30 minutes.


6 fresh ahi tuna steaks or boneless, skinless chicken breasts 
1 tablespoon vegetable oil
1 to 2 teaspoons blackening seasoning


Heat a large non-stick sauté pan over high heat, until very hot.  Brush tuna steaks or chicken breasts with oil and sprinkle with seasoning.   Sear tuna or  chicken until brown on each side, place on prepared sheet pan and continue to cook in the oven until no longer pink in the center, about 10 to 15 minutes longer.  



Place tuna or chicken on large serving platter and spoon chutney on top.

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