Seared Tuna with Salsa Verde shown with Black Bean Salad and Cornbread.
Makes 6 servings

Ingredients

2 lb 4 oz yellow fin tuna fillet 1/4 teaspoon ground cumin 1/2 teaspoon salt 1 tablespoon freshly ground black pepper Salsa Verde 3 tablespoons olive oil, plus as needed, divided use 2 cups finely chopped tomatillos 2 jalapeños, seeds and ribs removed, finely chopped 2 cups finely chopped onion…

CIA FOODIES


Seared Tuna with Salsa Verde

Makes 6 servings

Ingredients

  • 2 lb 4 oz yellow fin tuna fillet
  • 1/4 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1 tablespoon freshly ground black pepper
Salsa Verde
  • 3 tablespoons olive oil, plus as needed, divided use
  • 2 cups finely chopped tomatillos
  • 2 jalapeños, seeds and ribs removed, finely chopped
  • 2 cups finely chopped onion
  • 4 garlic cloves, finely chopped
  • 2 tablespoons honey, plus as needed to taste
  • Juice of 2 limes
  • 2 cups finely chopped cilantro

Directions

  1. Clean the skin and bloodline from the tuna, if necessary. Slice the tuna into 6 even portions. Season the fish with cumin, salt, and pepper. Refrigerate until needed.
  2. To make the salsa verde, heat 2 tablespoons of the oil in a large sauté pan over medium heat.Cook the tomatillos, jalapeño, and onion until softened, about 4 minutes. Add the garlic and cook briefly. Add the honey, lime, salt, and pepper and adjust to taste. Stir in the cilantro. Reserve until needed.
  3. Heat the remaining oil in a large sauté pan over very high heat until the oil is almost smoking. Gently lay the tuna steaks in the pan and brown on each side for about 1 minute, for rare tuna. It may be necessary to cook the tuna in batches. Replenish the oil in the pan as necessary.
  4. Place the tuna on warm plates and spoon about 3 tablespoons of the salsa verde on top of each portion.

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