Pan Seared Ahi Tuna, Chilled Mango Salsa
With Citrus Vinaigrette
Yield:     4
Seared Tuna;

  With a sharp knife, cut the tuna into 4 large
pieces.  Use your judgment on what shape you
want to cut your tuna because not all tuna is the
same size or shape. However, the shape should
somewhat resemble a miniature brick.

2.   Season the tuna pieces with Seasoning Salt
and coat lightly on all sides with Jerk seasoning.

3.   Heat olive oil in a large heavy skillet over high
heat. The pan should be as hot as you can get it.  
Place the tuna in the pan, and sear on each side
for about 1 1/2 minutes.  Remove from pan. The
tuna will be very medium rare.

4.   Slice each 'brick' into 1/4 inch thick slices, to
serve, place about 2 T of mango salsa at the top of
the serving plate (12 O'clock position) plate then
and fan out the sliced tuna on top as shown. You
may drizzle some citrus vinaigrette on the plate for

Seared Tuna:

1 lb      Sushi quality tuna
1/2 t     Seasoning Salt
2 T       Caribbean Jerk Seasoning
3 T       Olive oil

Mango Salsa;

1           fresh mango peeled, seeded, and cubed
8 oz     fresh pineapple cubed
1 T       chopped fresh cilantro leaves
2 t        peeled and finely chopped fresh ginger
3 T       chopped shallots
1 T       rice vinegar
1/4 t     cayenne pepper


4 T       apple cider vinegar
4 T       fresh orange juice
1 t        fresh lemon juice
1 1/2 t  fresh lime juice
1 1/2 t  soy sauce
1 T       shallot, finely minced
1 T       chopped fresh parsley
1 1/2 t  fresh thyme
1 1/2 t  chopped fresh dill
1 T       honey
1 t        dijon mustard
1 1/2 t  minced ginger
3/4       cup olive oil
sea salt and fresh pepper to taste

Place all ingredients in a food processor and blend
well on high speed; set aside

Combine mango, pineapple, cilantro, ginger,
shallot, vinegar, and cayenne pepper  in a bowl,
and stir lightly to mix well.
For The Distinctive Epicurean and Wine Enthusiast
Chef   & Vintner
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