Seared Tuna with Blood Orange Vinaigrette
For an unforgettable meal, share this healthy, tangy tuna with someone you love. The recipe comes from Ca Va chef Todd English.Also try: Silky Miso Sweet Potatoes, Pea and Crab Salad
The Martha Stewart Show, February 2011
- 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
- <u>Silky Miso Sweet Potatoes</u>
- <u>Pea and Crab Salad</u>
- 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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