Pan-seared tuna with pineapple vinaigrette - bon appetit
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Orange juice |
| 1 | tablespoon | Olive oil |
| 2 | teaspoons | Fresh thyme leaves |
| 1 | Garlic clove, minced | |
| 1 | teaspoon | Grated orange peel |
| 1 | teaspoon | Grated lime peel |
| ½ | teaspoon | Ground pepper |
| 4 | 6 to 8-oz tuna steaks (about 1/2 inch thick) | |
| 1 | cup | Chopped fresh pineapple |
| 1 | cup | Chopped yellow bell pepper |
| ⅓ | cup | Rice vinegar |
| 1 | tablespoon | Minced seeded jalapeno chili |
| ½ | teaspoon | Curry powder |
| ½ | teaspoon | Ground pepper |
| 1 | tablespoon | Vegetable oil |
| Fresh thyme sprigs (opt.) | ||
Directions
MARINADE
VINAIGRETTE
FOR MARINADE: Combine first 7 ingredients in shallow dish large enough to hold tuna steaks. Add tuna and turn to coat with marinade.
Cover and refrigerate at least 1 hour and up to 4 hours, turning occasionally.
FOR VINAIGRETTE: Puree pineapple in processor until smooth. Add bell pepper, vinegar, chili, cuny powder and ground pepper; process until smooth. With machine running, gradually add oil. (Can be made 4 hours ahead. Cover, chill. Bring to room temperature before continuing.) Heat large nonstick skillet over high heat. Remove tuna from marinade, season with salt and add to skillet. Cook until brown and just cooked through, about 2 minutes per side.
Divide vinaigrette among 4 plates. Place 1 tuna steak in center of vinalgette on each plate. Garnish with thyme sprigs, if desired, and serve.
Bon Appetit/January/1994 Scanned & edited by Di Pahl & <gg>