Friday, July 6, 2012

A Twist on Fish & Chips: Seared Ahi Tuna with Mango Avocado Salsa on a Blue Corn Chip!

I made “Fish & Chips” last night and it was delicious.   This is the perfect light meal for summer (especially with this extreme heat and humidity here in the Midwest).    The recipe below serves 2-4 people for dinner.   My husband and I had this for dinner and we had enough left over for lunch the next day.   This would also make a great “crowd pleasing” appetizer.

Mango Avocado Salsa

  • 2 mangos, peeled and diced (I prefer the Champagne Mangos – go figure, right?)
  • 2 ripe avocados, diced
  • 1 bunch of cilantro, chopped
  • Red onion, small dice (use up to half of the red onion)
  • Jalapeno, minced (use as much as you’d like depending on your heat preference)
  • 1-2 cloves of garlic
  • Juice of ½ lime
  • 3-4 Tbsp. orange juice
Combine the above ingredients in a bowl.   

IMPORTANT REMINDER: For my recipes, I tend to just wing it and go by taste.  I strongly encourage you to do the same.   Consider recipes as ONLY A GUIDE.    Play!    You love garlic?  Add more garlic.   Not a cilantro fan?   Leave it out.   Have an extra cucumber in the fridge?  Add it.    You catch my drift…….

Seared Ahi Tuna

  • Use Sushi grade tuna (I used a little over a pound for this recipe).  Because it is served rare, make sure to buy it from a reputable fish market and eat it the day you buy it.
  • Cut the piece of fish into long rectangles (do the best you can given the shape of the fish).
  • Season the tuna on all sides with S+P (salt and pepper) and cayenne.
  • Heat a pan on high for 2 minutes, add olive oil and heat for another minute.  Add the fish and sear for 40 seconds on each four sides. 
  • Set on a cutting board and let rest for 5 minutes before slicing.  

Serve on a Blue Corn Chip.    (Use can use other tortilla chips if you have a favorite.  I’ve tried various options and like the taste of blue chip the best – and it’s pretty!) 

Optional:   Garnish each one with some toasted sesame seeds.   My husband also used a little wasabi on his.

I kind of set it up as a “build your own” as you go.   If you make them too far in advance the chips can get soggy. 

What is that delicious looking cocktail you ask?   Well, it is a “mock-tail” I made up since I had to work.  I basically muddled raspberries in the bottom of a glass, added ice, Crystal Light Raspberry Lemonade (3/4), Diet 7-Up (1/4), and a lemon twist.    It was really refreshing (and low calorie).   It would probably be even better with some vodka or sparkling wine instead of 7-Up.  


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