Monday, August 2, 2010

Recipe Of The Day: Seared Ahi Tuna Steaks w/ Jalapeno Mango Salsa

The first week of August is always a brutal but fun time in Southern California. The blistering heat really begins to kick into high gear, causing the roadways and beaches to become way beyond overcrowded with people, looking for some form of release.
BBQs, family reunions, cookouts and fish fries start popping up every other weekend  around town and when all of these things combine, some of the greatest food known to mankind becomes readily available, everywhere.

We got a request for a great Summertime seafood recipe that wasn't fried, and we decided what better than a healthy piece of Tuna seared to perfection, topped off with a Jalapeno & Mango Salsa?
The key to the Tuna coming out right, is to have your pan extremely hot before you put the fish in. Too often people think the pan is hot, they drop in their fish and end up having to overcook it because the pan wasn't at the right temperature before beginning to sear of their beloved Tuna.
Take your time, have everything ready before trying to cook this, because scrambling around the kitchen, last minute looking for items will surely result in a ruined dish.

2 TBS good olive oil, plus extra for searing
1 ½ cups diced yellow onion (2 onions)
2 tsp peeled, minced fresh ginger
1 ½ teaspoons minced garlic
2 jalapenos (seeded and small diced)
2 ripe mangos, peeled, seeded, and small diced
1/3 cup freshly squeezed orange juice
2 tsp light brown sugar
1 tsp kosher salt
½ tsp freshly ground black pepper
1 to 2 tsp minced fresh jalapeno pepper, to taste (1 pepper)
2 tsp minced fresh mint leaves
2 tuna steaks

Saute the olive oil, onions, jalapenos 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 ASAP!


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