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Home : Entrees : Other Meat : Apple Mango Compote With Tuna

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Apple Mango Compote With Tuna

Contributed by: NAPSA

Tropical Sensations Stimulate The Senses

(NAPSA) - The next time you want to add pizzazz to your meal and shake up your taste buds, try these refreshingly tasty dishes with the perfect blend of seasonings and a touch of sweetness.

Apple Mango Compote with Tuna and Ham with Sweet & Spicy Plantain Chutney
For a tropical taste sensation of fruits and spices, the Apple Mango Compote with Tuna Steaks will kick it up a notch.

The Ham with Sweet & Spicy Plantain Chutney has a unique mix of flavors that you can spice up or cool down by varying the amount of cayenne pepper. When you saute the plantains, pineapple and peppers-look out! The aroma will captivate your senses. Both dishes are easy to make and use NatraTaste(r) sugar substitute.

Ingredients:

  • 4 tuna steaks, about 4 oz. each
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 1 cup ripe mango, diced (approx. 1 mango)
  • 1 cup green apple, diced (approx. 1 apple)
  • 1 cup red onion, diced
  • 1 poblano pepper, diced
  • 1/4 cup apple cider vinegar
  • 2 packets NatraTaste(r) sugar substitute
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground cumin

Directions:

Preheat broiler. Brush tuna steaks with olive oil. Cook the tuna under a preheated broiler for 4 minutes on each side, depending on the thickness of the tuna.

While tuna is cooking, saute mango, apple, onion and poblano pepper in butter on medium heat until tender, approximately 3 minutes. Add vinegar and cook for 3 more minutes. Add NatraTaste sugar substitute and spices and cook for 1 additional minute, stirring constantly.

Transfer the tuna steaks to warm serving plates and top with apple mango compote and serve immediately.

Preparation Time: 25 minutes

Makes 4 Servings

Per serving: 347 calories, 28 g protein, 16 g carbohydrates (13 g net carbohydrates), 3 g fiber, 19 g fat, 60 mg cholesterol, 113 mg sodium

Ham With Sweet & Spicy Plantain Chutney

  • 2 packets NatraTaste(r) sugar substitute
  • 1 tablespoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon cayenne pepper
  • 2 tablespoons olive oil
  • 2 8-ounce center cut smoked ham slices, approximately 1/2" thick
  • 1 soft, ripened plantain, cut into rounds, approximately 1/2" thick
  • 1 cup fresh pineapple wedges (approximately 1/2 fresh pineapple)
  • 1 poblano pepper, diced
  • 2 tablespoons butter
  • 1 can (15-ounce) black beans

In a small bowl, combine NatraTaste sugar substitute, cinnamon, cloves and cayenne pepper. Set aside.

Heat the oil in a large skillet. Add the ham slices and saute for 2-3 minutes, turning once. Set the ham aside and keep warm.

In a saute pan, melt butter and saute plantains, pineapple and poblano pepper for 5 minutes. Add black beans (do not drain) to the plantain mixture. Cook for an additional 2 minutes on low heat. Remove from heat and evenly blend in NatraTaste sugar substitute cayenne spice mixture.

Transfer ham to serving plates and serve immediately with chutney.

Preparation Time: 30 minutes

Makes 4 Servings

Per serving: 535 calories, 30 g protein, 39 g carbohydrates (30 g net carbohydrates), 29 g fiber, 29 g fat, 78 mg cholesterol, 1,965 mg sodium


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