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Seared Tuna w/Gingered Plum Ragout




Source of Recipe


link


Recipe Link: http://whatscookingamerica.net/TunaPlumRagout.htm

List of Ingredients




Seared Tuna w/Gingered Plum Ragout

2 pounds fresh skinless Albacore Tuna Loins*
1 bunch each of basil and cilantro
2 teaspoons black pepper
2 teaspoons coarse kosher salt
1/4 teaspoon salt
Plum Ragout recipe below
Extra-virgin olive oil for searing
Basil and cilantro leaves for garnish
* You can substitute Ahi Tuna or Marlin.

Rinse the tuna steaks and pat dry with paper towels. Cut the tuna into long
blocks about 1-inch by 1-inch by 4 to 6 inches. Chop basil, cilantro,
pepper, and salt together; rub over fish. Let fish sit for 1/2 hour while
you prepare the Plum Ragout.
Using a heavy bottomed sauté pan or a cast-iron pan, warm the olive oil.
Increase the heat to high and place the tuna in the pan. Sear for 1 minute,
then turn over carefully, reducing the heat to medium. Sear the other side
for 1 more minute until medium rare. (Do not overcook the tuna or the meat
will become dry and lose its flavor.) Remove from heat. Slice and serve with
Plum Ragout; garnish with cilantro and basil leaf.
Makes 6 servings as a main course or 10 to 12 appetizers.

PLUM RAGOUT:
6 to 8 large black or dark red plums, cut into 1/8's
1/4 cup granulated sugar
1/8 cu balsamic vinegar
3 to 4 tablespoons grated fresh ginger (more or less to taste)
1/2 cup finely minced yellow onion
1/3 cup julienned red and yellow peppers
1/2 cup red wine
Salt and pepper to taste

In a hot skillet, sprinkle sugar (it should start to carmelize at once). Add
plums, balsamic vinegar, and ginger; stir until coated. Add onions, red and
yellow peppers, and red wine; bring to a boil and simmer until plums are
just done and everything comes together. Season to taste with salt and
pepper.

Recipe