Seared Tuna With Salsa Verde Food

SEARED TUNA WITH MANGO SALSA

Steps:

• Saute the olive oil, onions, and ginger in a large saute pan over medium-low heat for 10 minutes, or until the onions are translucent. Add the garlic and cook for 1 more minute. Add the mangos, reduce the heat to low and cook for 10 more minutes. Add the orange juice, brown sugar, salt, black pepper, and jalapeno; cook for 10 more minutes, until orange juice is reduced, stirring occasionally. Remove from the heat and add the mint. Serve warm, at room temperature, or chilled.
• Heat a saute pan over high heat for 5 minutes until very hot. Season the tuna liberally with salt and pepper. When the pan is very hot, add a drizzle of olive oil and then the tuna steaks. Sear for 2 to 3 minutes on each side, or until the outside is browned, but the inside is very rare.
• Serve the tuna on top of the mango salsa.

PAN-SEARED TUNA WITH AVOCADO, SOY, GINGER, AND LIME

Steps:

• In a mixing bowl, combine the cilantro, jalapeno, ginger, garlic, lime juice, soy sauce, sugar, salt, pepper, and 2 tablespoons of olive oil. Stir the ingredients together until well incorporated.
• Place a skillet over medium-high heat and coat with the remaining 2 tablespoons of olive oil. Season the tuna generously with salt and pepper. Lay the tuna in the hot oil and sear for 1 minute on each side to form a slight crust. Pour 1/2 of the cilantro mixture into the pan to coat the fish. Serve the seared tuna with the sliced avocado and the remaining cilantro sauce drizzled over the whole plate.

TUNA STEAKS WITH SALSA VERDE AND NEW POTATOES

Steps:

• Marinate the tuna steaks in the olive oil, salt and pepper for at least two hours before cooking.
• Preheat a griddle until hot and cook the tuna steaks for approximately two minutes on each side.
• In the meantime, prepare the salsa verde. Place the anchovy fillets, capers and garlic into a mortar and pestle and pound until broken down.
• Add the lemon zest and juice.
• Add the olive oil in a steady stream, whisking to combine.
• Stir in the parsley and basil and season to taste with salt and black pepper.
• Boil the new potatoes for 12-15 minutes.
• Crush the potatoes with a fork and combine with half the salsa verde.
• Serve the potatoes on the side of the plate and pour over the rest of the salsa verde. Serve with the tuna.

SEARED TUNA WITH MELON SALSA AND TANGERINE LIME MOJO

Steps:

• Combine tangerine juice, lime juice, maple syrup, and red pepper flakes in a saucepan. Reduce by half. Cool. Add 1/4 cup olive oil and season with salt, and set aside.
• In a bowl, combine honeydew, cantaloupe, mango, orange segments, and onions. Add orange juice, extra-virgin olive oil, and mint. Season with salt and set aside.
• In a saute pan, heat the olive oil, and sear tuna until medium rare. Toss with tangerine mojo and serve with salsa.

SEARED TUNA TOSTADA WITH BLACK BEAN MANGO SALSA

Steps:

• Black Bean Mango Salsa: Combine first 7 ingredients in a large bowl. Season to taste with salt & white pepper. May be prepared and refrigerated, covered, up to 1 day ahead. Bring to room temperature 1 hour before serving.
• Roasted Yellow Pepper Vinaigrette: Combine all ingredients in a food processor and process until smooth. Season with salt and pepper.
• Seared Tuna: In a large saute pan over high heat, heat the oil until it begins to smoke. Season each steak with salt and pepper to taste and cook for 30 seconds or until brown and crisp. Turn the tuna over, and cook for 10 seconds more or until done to your liking. Cut the seared tuna into 1 1/2" squares just before serving.
• Assembly: 2 cups peanut oil 7 flour tortillas, cut into 6-inch diameter rounds Black Bean Mango Salsa Jicama, julienned Vinaigrette (juice of ? lemon, 3 tablespoons olive oil, salt&pepper) Seared tuna steaks Yellow Pepper Vinaigrette 20 cilantro leaves
• In a medium skillet over high heat, heat the peanut oil to 375 degrees F or until an edge of a tortilla sizzles when it is immersed. Fry the tortilla until crisp, about 1 1/2 minutes on each side. Drain on paper towels and set aside. For each tostada, toss jicama in vinaigrette and place 2 tablespoons on each tortilla, top jicama with a thin layer of salsa and place a piece of grilled tuna on top. Garnish with a cilantro leaf and yellow pepper vinaigrette.