Pan-Seared Tuna w/Pineapple Vinaigrettte
Source of Recipe
Adapted recipe from Executive Chef Hubert DesMarais, Ocean Grand Hotel, Palm Beach Florida
Recipe Introduction
This recipe is awesome.
* Exported from MasterCook *
Pan-Seared Tuna with Pineapple Vinaigrette
Recipe By : Executive Chef Hubert DesMarais, Ocean Grand Hotel, Palm Beach Florida
Serving Size : 4 Preparation Time :0:00
Categories : Family, Fish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
MARINADE:
1/4 cup orange juice
1 teaspoon lime juice
1 tablespoon olive oil
2 teaspoons fresh thyme leaves
2 garlic cloves -- minced
1 teaspoon grated orange peel
1 teaspoon grated lime peel
1/2 teaspoon ground black pepper
4 tuna steaks (1/2-inch thick)
-- (6 to 8 oz each)
VINAIGRETTE:
1 cup fresh pineapple -- chopped
1/4 cup red bell pepper -- chopped
1 cup yellow bell pepper -- chopped
1/3 cup rice vinegar
1 tablespoon jalapeno pepper -- seeded and minced
1/2 teaspoon curry powder
1/2 teaspoon ground pepper
1 tablespoon vegetable oil
FOR MARINADE: In a large shallow glass baking dish, combine the orange juice, lime juice, olive oil, thyme leaves, garlic, orange peel, lime peel, and ground pepper. Place tuna in dish and turn several times so that it is well coated. Cover and refrigerate about 1-1/2 hours. Do not let marinate more than 4 hours or the fish will start breaking down.
FOR THE VINAIGRETTE: Puree the pineapple in a food processor or blender until smooth. Add the bell peppers, vinegar, chili pepper, curry powder, and ground black pepper. Process the mixture until it is smooth. Add the oil gradually while machine is running.
Heat a large (nonstick) skillet over medium high heat. Put a little olive oil in the pan and swirl around for a few seconds. Remove the tuna from the marinade and place in skillet. Season with a little salt and pepper. Cook until brown and just cooked through approximately 2 minutes per side. Do not overcook or steaks will become rubbery.
Get ready 4 plates and divide the vinaigrette evenly on them. Place 1 tuna steak in center of the vinaigrette and garnish with a thyme sprig if you so wish.
Judi's notes: I made this several months ago and it was absolutely delicious. Once I made it with the tuna and once with swordfish steaks. When using the swordfish, I added 2 tablespoons of Hornitos tequila to the marinade. I liked it made both ways, but really love swordfish so will continue to make it that way from now on. This recipe was taken from a magazine I think it was Bon Appetit, but it could have been Gourmet Magazine -- not really sure.
My additions were the red bell pepper, an extra garlic clove, and the tequila for the swordfish version. Oh also decreased the jalapeno pepper to 1 1/2 teaspoons being that I am a chile pepper sissy! If you like it with "kick" use the 1 tablespoon called for in the recipe. This recipe is a keeper!
Source:
"Adapted recipe from Bon Appetit or Gourmet Magazine"
S(Master-Cook format by):
"Judi Mae Phelps (judimae@earthlink.net)"
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