Tuna Scaloppini with Onion, Mint, and Almond Topping

posted in: Recipes | 0

tunaIngredients

1/4 cup finely chopped almonds

1/4 cup fresh tangerine juice

2 tablespoons finely chopped red onion

2 tablespoons finely chopped fresh mint

1 tablespoon extra-virgin olive oil

1/2 teaspoon finely chopped fennel seeds

1/2 teaspoon fine sea salt, divided

1/2 teaspoon freshly ground black pepper, divided

4 (6-ounce) sushi-grade Shiro/Magura Yellowfin tuna steaks, each split in half horizontally

Cooking spray

Preparation
1. Combine first 6 ingredients in a small bowl; stir in 1/4 teaspoon salt and 1/4 teaspoon pepper.
2. Sprinkle fish evenly with remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add 4 fish slices; cook 1 minute on each side or until desired degree of doneness. Repeat procedure with remaining fish. Serve with almond mixture.

Avocado Tuna

AvocadoTunaIngredients:
2 handfuls of fresh cilantro leaves (chopped)
1⁄2 jalapeno (sliced) 1 tsp. fresh ginger powder 1 clove minced garlic
2 limes juiced 2 Tbsp. liquid coconut aminos
2 Tbsp. olive oil 6 oz. tuna steak

Instructions:
Mix together all ingredients except tuna in small bowl. Heat skillet on med-high heat with 2 Tbsp. of coconut oil. Season tuna with salt and pepper and lay in hot oil for 1 minute on each side. Pour half of the cilantro mixture in the pan to cover the tuna. Serve with sliced avocado and drizzle remaining sauce over plate.