Chili Crusted Tuna with Citrus Avocado Sauce

Our friends, Stacey and Danny, brought back some fantastic fresh tuna from Cabo San Lucas, Mexico.  Fortunately, we were some of the lucky ones who got to share in the bounty! Since Danny is such a fantastic cook, he came home and re-created this dish they had tasted down in Cabo. It’s a perfect balance of sweet and hot from the citrus and chili and cool and creamy from the jicama and avocado. It’s also, without a doubt, one of the best tuna dishes I’ve ever had!  Thanks Danny & Stacey!  Isn’t it time to head back down to Cabo and get us some more tuna?  🙂

Chili Crusted Tuna with Citrus/Avocado Salsa

Chili Crusted Tuna with Citrus Avocado Sauce

Chili Crusted Tuna with Citrus Avocado Sauce

Courtesy of Danny Straus

Printable Recipe

Serves 4-6

Ingredients:

  • 4-6 Tuna Steaks or 1 tuna loin big enough to serve 4-6 people
  • 3-4 tablespoons grapeseed oil

Citrus Salsa

  • 4 oranges, juiced
  • 2 lemons, juiced
  • 2 limes, juiced
  • 2 tablespoons rice wine vinegar
  • 4 tablespoons peanut oil
  • 4 cloves garlic, through a press
  • 1 thumb sized piece of ginger, peeled and finely grated
  • 2 avocados, 1/4 inch diced
Combine all but avocado and whisk thoroughly.  Carefully add in avocado and mix lightly; set aside.
Chili Rub:
  • 1 part garlic powder
  • 1 part seasoned salt
  • 1 part Chipotle powder
  • 1 part Ancho powder
  • 1 part light Chili powder
Combine all ingredients, and set aside. (for a spicier rub, increase the amount of chipotle powder to 2 or 3 parts)

Garnish:

  • jicama, very thinly julienned
  • fresh jalapeno or serrano rounds (seeded).
Preparation:
If using tuna loin, trim bloodline. Heat cast iron skillet over medium high heat, and rub tuna with prepared chili rub. Coat the bottom of the skillet with grapeseed oil, and quickly sear tuna on all sides keeping center cool or rare, or cook to desired doneness.  Let rest, then slice on the diagonal, overlapping slices on the plate.  Dress with a line of citrus/avocado dressing, and garnish with very thin julienned jicama straws and fresh jalapeno rounds (seeded).

Liz’s Tidbit:

1. Julienne is a culinary term meaning to cut into long strips, something like matchsticks.  Click here to see a video of how this is done.

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2 Responses

  1. Was amazing .. kids loved it too. Used old bay for the seasoned salt, and didn’t have enough ancho pepper… easily a $30 meal.

  2. Looks delis! Maybe we’ll try it this week 🙂

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