Pan-seared tuna with pineapple vinaigrette - bon appetit

4 servings

Ingredients

Quantity Ingredient
¼ cup Orange juice
1 tablespoon Olive oil
2 teaspoons Fresh thyme leaves
1 Garlic clove, minced
1 teaspoon Grated orange peel
1 teaspoon Grated lime peel
½ teaspoon Ground pepper
4 6 to 8-oz tuna steaks (about 1/2 inch thick)
1 cup Chopped fresh pineapple
1 cup Chopped yellow bell pepper
⅓ cup Rice vinegar
1 tablespoon Minced seeded jalapeno chili
½ teaspoon Curry powder
½ teaspoon Ground pepper
1 tablespoon Vegetable oil
Fresh thyme sprigs (opt.)

Directions

MARINADE

VINAIGRETTE

FOR MARINADE: Combine first 7 ingredients in shallow dish large enough to hold tuna steaks. Add tuna and turn to coat with marinade.

Cover and refrigerate at least 1 hour and up to 4 hours, turning occasionally.

FOR VINAIGRETTE: Puree pineapple in processor until smooth. Add bell pepper, vinegar, chili, cuny powder and ground pepper; process until smooth. With machine running, gradually add oil. (Can be made 4 hours ahead. Cover, chill. Bring to room temperature before continuing.) Heat large nonstick skillet over high heat. Remove tuna from marinade, season with salt and add to skillet. Cook until brown and just cooked through, about 2 minutes per side.

Divide vinaigrette among 4 plates. Place 1 tuna steak in center of vinalgette on each plate. Garnish with thyme sprigs, if desired, and serve.

Bon Appetit/January/1994 Scanned & edited by Di Pahl & <gg>

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