Lime pepper seared Tuna steak with Jicima salad and Chipotle Mango Coulis
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Source: KOAA
Ingredients:
4 Tuna steaks #1 grade
2 Limes (medium)
1 Jicima
1 Cucumber
1 Red Bell Pepper
4 oz. Shredded Cabbage
1 Bunch Cilantro
1 Can Chipotle Peppers
2 Mangos
1 tsp Achoite Seasoning
1 tsp Black Pepper
2 tsp Kosher Salt
1/4 cup Red Wine Vinegar
Method of Production:
Sauce: Add together diced pieces of mangos, 1tsp pureed chipotle peppers and achoite in sauce pan over medium heat. Bring to a steady simmer until mangos are soft. Puree in blender and run through a fine strainer. Set aside and cool.
Salad: In large mixing bowl combine cleaned and julienned jicima, cucumber, shredded red cabbage, and red bell pepper with red wine vinegar, 1tsp salt, and the juice of one lime. Toss salad and add whole cilantro leaves. Set aside and let marinate.
Steaks: Zest both lime and dry zest with black pepper. Rub tuna steaks with lime pepper and salt. Pan sear one minute on each side. Cut on a bias to showcase the color of the steaks.
