Thursday, June 19, 2008

Seared Ahi Tuna with Mango-Pepper salad

  • ~1 lb. of Ahi Tuna steaks
  • ~1 cup of minced peppers (use several kinds)
  • ~1/2 cup of diced fresh fruit (mangoes, peaches, apricots)
  • 2 tbs. thinly sliced green onions or chives
  • 1/4 c. olive oil
  • 1 tbs sesame oil
  • 1 tsp. sesame seeds
  • juice of half a lemon, half a lime, half an orange
  • 1 tsp. fresh minced garlic
  • 1 tbs. fresh grated ginger
  • 2 tbs. soy sauce
  • 2 tbs. rice wine vinegar (or apple cider vinegar)
  • 1/8 tsp. wasabi powder
  • fresh greens (lettuce, arugula, radicchio)
  • fresh sprouts
  • cherry tomatoes
Mince & chop peppers, green onions, & fruit. Mix in bowl with oils, seeds, garlic, ginger, soy sauce, vinegar, wasabi, and citrus juices. Stir well. Gently Sear tuna about 3 minutes per side (don't overcook it). Arrange leaves, sprouts and tomatoes on plate. Set tuna steaks on leaves, spoon mango-pepper sauce on top. Serve with rice. Enjoy.

The mango-pepper chutney was devoured by our pepper-loving (won't touch most other fruits and vegetables) Painter. Chalk that up as success.

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