Hi, everyone. I’m over at my friend Jenny Melrose’s blog again today with a new recipe that I’m sure you’re going to like. I love trying to duplicate restaurant meals – especially expensive seafood meals. It always drives me a little crazy sitting down to a $200 dinner with friends knowing that I could probably cook it better and certainly cheaper at home. This Yellow Fin Tuna wasn’t that expensive but I definitely thought it was the perfect challenge.
Sometimes fish can be intimidating to cook but this was a snap and the taste was simply scrumptious. Pop over to The NY Melrose Family and check out my pics and recipe. I know you’ll want to make this when you do!
Seafood is my craving these days and I’m really looking forward to sharing two new recipes soon – Halibut with Rhubarb Bacon Jam as well as a Summer Fresh Seafood Soup. In the meantime, here are some oldies but goodies that you may want to try if you haven’t yet. Happy Thursday!
- 4 ounces fresh, raw yellow fin tuna
- 1 tablespoon olive oil
- 1 teaspoon garlic, minced
- ½ teaspoon paprika
- ¼ teaspoon chili powder
- dash of salt and pepper
- l large lettuce leaf or endive
- 1 cup small mango, diced
- 1 teaspoon grapeseed oil
- ½ tablespoon fresh chives, chopped
- ¼ teaspoon jalapeno pepper, finely diced
- ½ cup red bell pepper, diced
- ½ cup red onion, diced
- ½ tablespoon lime juice
- 1 tablespoon fresh cilantro
- Mix grapeseed oil, chili powder, garlic, paprika, salt and pepper in a small bowl and set aside.
- Brush each tuna steak with herb mixture, patting into fish with fingertips. Cover and refrigerate for 1 hour.
- For mango salsa, mix grapeseed oil, lime juice and cilantro in a medium bowl.
- Stir in mango, bell peppers, onions, chives and jalapeño. Season with salt and pepper. Set aside.
- Heat skillet over medium heat. You should not need extra oil for cooking because the fish was marinated in oil. Place tuna steaks in pan and sear, about 2-3 minutes per side depending on their thickness. Don’t overcook, it should be pink on the inside. Transfer tuna to a cutting board and let rest for 5 minutes. Slice against the grain.
- Arrange the lettuce leaves on each plate and top with mango salsa. Place sliced tuna on the side.