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Gallery Read the full recipe after the video. Recipe Summary Servings: 2 6101_021411_tuna.jpg
Ingredients Ingredient Checklist 1/4 teaspoon chipotle chile powder 1/2 teaspoon paprika 1/4 teaspoon ground ginger 1 tablespoon coarse salt 1/2 teaspoon freshly ground pepper 1 (3/4-pound) piece sushi-grade tuna, halved Olive oil Zest of 1 blood orange Juice of 1 blood orange 2 tablespoons soy sauce 1 (1-inch) piece fresh ginger, peeled and grated 1 sweet red chile pepper, such as Fresno, chopped 1 tablespoon plus 1 1/2 teaspoons toasted sesame oil 1 blood orange, segmented, for garnish Silky Miso Sweet Potatoes Pea and Crab Salad
Gallery Read the full recipe after the video.
Recipe Summary Servings: 2 6101_021411_tuna.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary Servings: 2
Recipe Summary
Servings: 2
Servings: 2
2
6101_021411_tuna.jpg
6101_021411_tuna.jpg
Ingredients
Ingredients
- 1/4 teaspoon chipotle chile powder 1/2 teaspoon paprika 1/4 teaspoon ground ginger 1 tablespoon coarse salt 1/2 teaspoon freshly ground pepper 1 (3/4-pound) piece sushi-grade tuna, halved Olive oil Zest of 1 blood orange Juice of 1 blood orange 2 tablespoons soy sauce 1 (1-inch) piece fresh ginger, peeled and grated 1 sweet red chile pepper, such as Fresno, chopped 1 tablespoon plus 1 1/2 teaspoons toasted sesame oil 1 blood orange, segmented, for garnish Silky Miso Sweet Potatoes Pea and Crab Salad
Directions
In a small bowl, mix together chile powder, paprika, ground ginger, salt, and pepper. Rub tuna all over with olive oil and then with chile powder mixture to coat.
Heat a large cast-iron skillet over medium-high heat. Place tuna in skillet and cook, turning once, until rare, about 2 minutes per side. Transfer to a cutting board and set aside.
In a small bowl, whisk together blood orange zest and juice, soy sauce, fresh ginger, sweet chile pepper, and sesame oil; add blood orange segments and toss to coat. Set vinaigrette aside.
Divide tuna evenly between two serving plates. Place a heart-shaped mold on one of the plates and fill with half of the sweet potato mixture. Smooth top to level; carefully lift mold to remove. Repeat process on second plate. Drizzle blood orange vinaigrette over tuna; serve with pea and crab salad.
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All Reviews for Seared Tuna with Blood Orange Vinaigrette
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Seared Tuna with Blood Orange Vinaigrette
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
