Makes 6 servings
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…
Makes 6 servings
- 2 lb 4 oz yellow fin tuna fillet
- 1/4 teaspoon ground cumin
- 1/2 teaspoon salt
- 1 tablespoon freshly ground black pepper
- 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
- 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.
- 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.
- 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.
- Place the tuna on warm plates and spoon about 3 tablespoons of the salsa verde on top of each portion.
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