| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains |
Mexican |
Fish-sal, Meal-sal |
4 |
Servings |
INGREDIENTS
|
|
—for the salad— |
| 1 |
|
Head red leaf lettuce |
| 1 |
|
Head green leaf lettuce |
| 1 |
lb |
Tuna; cut into 4-ounce fillets |
| 1/2 |
|
Lemon; juice of |
| 1/2 |
ts |
Salt |
| 1 |
ts |
Virgin olive oil |
| 1 |
c |
Vinaigrette dressing -for the salsa— |
| 1 |
ts |
Virgin olive oil |
| 3 |
|
Scallions; thinly sliced, white and firm green parts |
| 1 |
ts |
Seeded and minced jalapeno peppers, see note) |
| 1 |
tb |
Grated fresh ginger; or 1 teaspoon ground ginger |
| 1 |
c |
Orange juice; preferably fresh squeezed |
| 1 |
|
Pineapple; peeled, cored and diced, about 4 cups |
| 1 |
tb |
Chopped fresh mint |
| 1 |
tb |
Chopped fresh cilantro |
| 1/4 |
ts |
Cumin |
| 1/4 |
ts |
Chili powder |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Black pepper -garnish— |
| 2 |
tb |
Virgin olive oil |
| 4 |
|
Scallions; thinly sliced, white and firm green parts |
INSTRUCTIONS
Prepare the greens: Remove the outer leaves and any blemished leaves. Tear
the leaves in half, and wash.
Combine the tuna, lemon juice, salt and olive oil. Let marinate while
preparing salsa.
Prepare the salsa: In a saute pan, heat the olive oil over medium heat. Add
the scallions, jalapeno peppers and ginger. Heat until the aroma is
released (just 1 to 2 minutes). Add the orange juice and reduce the liquid
slightly (3 to 4 minutes). Add the pineapple, herbs and seasonings. Remove
from the heat and toss.
In a nonstick pan, sear the tuna on both sides for 4 to 6 minutes,
depending on how well done you prefer your fish.
Prepare the garnish: Heat the olive oil to the smoking point and set aside.
Assemble the salad: Toss the greens with enough vinaigrette dressing to
coat evenly. Mound the greens along the bottoms of 4 plates with the salsa
in the middle of the plate. Lean the tuna fillet on the salsa. Place sliced
scallions on top of the tuna and drizzle with the heated olive oil, wilting
the scallions and giving off a refreshing aroma.
Note: Wear plastic gloves when handling jalapeno peppers so you do not burn
your hands. Mexicans refer to seeded peppers as "castrated", but I find the
"macho" ones a bit too hot. Suit yourself!
Yield: 4 servings
Original Full Title: SEARED TUNA ON A BED OF RED AND GREEN LEAF LETTUCE
WITH PINEAPPLE SALSA AND WILTED SCALLIONS
Recipe from Gino's Kitchen: Nourishing the Soul by Gino Dalesandro
Recipe by: RECIPE FOR HEALTH SHOW #RHI027
Posted to MC-Recipe Digest V1 #843 by 4paws@netrax.net (Shermeyer-Gail) on
Oct 13, 1997
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