Pan-seared Tuna With Pineapple Vinaigrette - Bon Appetit Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
MARINADE
1/4 cup: Orange juice,
1 tbsp: Olive oil,
2 tsp: Fresh thyme leaves,
1: Garlic clove, minced
1 tsp: Grated orange peel,
1 tsp: Grated lime peel,
1/2 tsp: Ground pepper,
4: 6 to 8-oz tuna steaks, about 1/2 inch thick
VINAIGRETTE
1 cup: Chopped fresh pineapple,
1 cup: Chopped yellow bell pepper,
1/3 cup: Rice vinegar,
1 tbsp: Minced seeded jalapeno chili,
1/2 tsp: Curry powder,
1/2 tsp: Ground pepper,
1 tbsp: Vegetable oil,
Fresh thyme sprigs, opt.
Directions:
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 &
Source from luhu.jp
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 &
Source from luhu.jp