Seared Tuna with Zucchini and Toasty Garlic Mojo

Tuna with zucchini, white rice (Bayless) originally uploaded by Kim De.

I have a plan in place to try to eat more salmon. I know Ahi is high in mercury so eating it every week isn't the best idea. So I am going to work on liking salmon.

But that is for another week. This week I finished the last of the Ahi in the freezer. With a Rick Bayless recipe. What a shock!

I found this in Mexican Everyday. The original called for a flaky fish such as flounder, but I was sure it would also work with my beloved tuna.

Making the base for the zucchini mojo was an absolute pleasure! Slowly sauteing cloves of smashed garlic in fruity olive oil is my idea of happiness! If there was a way I could properly convey the aroma coming from the pan I would share it with you, but I am not that much of a wordsmith. And searing the tuna in the leftover oil and watching it turn brown and crusty, pure heaven!

The mojo would be wonderful on most meats - chicken, pork etc. If it looks good to you, please don't think it is limited to fish. Because of the intense flavors presented with the main dish, I chose a basic white rice. I have also included its recipe.

Enjoy!

Seared Tuna with Zucchini and Toasty Garlic Mojo (Adapted from Mexican Everyday)

1/2 lb tuna steak
2 1/2 tbsp olive oil
8 cloves garlic, peeled and smashed
1/3 cup chicken or vegetable broth
1 large zucchini, diced
1/2 cup cilantro

Warm the olive oil in a large skillet. Add the garlic and cook until soft and lightly browned on all sides, around 4 minutes. Scoop the garlic into a food processor, leaving as much oil behind as possible.

Add the broth to the blender along with 1/2 tsp salt and 1/2 tsp black pepper. Blend until smooth.

Return the skillet to medium-high heat. Season the fish with salt and pepper. Lay the fish in the pan. When it is brown underneath, flip it over with a spatula. Cook it until the fish gives slightly under pressure, about 2 minutes.

Add the zucchini to the skillet and saute until just beginning to soften and slightly browned, about 6 minutes. Add the garlic mixture and cilantro. Stir in the sauce until it comes to a boil. Turn to a simmer and cook until the liquid is almost evaporated, 3-4 minutes. Season to taste.

Arroz Blanco (Mexican White Rice from Rick Bayless)

2 1/2 cups chicken broth or water
salt
2 tablespoons vegetable oil or olive oil
1 1/2 cups white rice, preferably medium-grain
1 small white onion, chopped
2 garlic cloves, peeled and finely chopped
1 tablespoon fresh lime juice

In small saucepan or microwave oven, heat broth or water until steaming.

Stir in about 3/4 teaspoon salt if using salted broth, 1 1/2 teaspoons if using unsalted broth or water.

Cover and keep warm.

In medium (3-quart) saucepan with a tight-fitting lid, heat the oil over medium heat.

When hot, add raw rice and onion and stir regularly until grains have turned from translucent to milky-white, 4-5 minutes.

Add garlic and stir for a few seconds, until fragrant. Do not let grains brown.

Add the warm liquid and lime juice, stir thoroughly, scraping down any grains that are clinging to the side of the pan. (or at this point put rice and liquid in a rice cooker)

Cover and cook over the lowest heat for 15 minutes--temperature should be low enough that only the slightest hint of steam escapes lid.

Remove pan from heat and let stand covered for 5 minutes.

Uncover and test a grain of rice: if still a little hard, re-cover pan and set over low heat for about 5 min.; if rice has absorbed all liquid and is completely dry, sprinkle on 2 tablespoons water before returning to heat.

When rice is done, sprinkle on parsley and gently fluff with fork to release steam and stop the cooking.

Tuna with Tomatillo Avocado Salsa

tuna with tomatillo, originally uploaded by Kim De.

One of my New Year goals is to start serving fish or seafood two times a week. It would be easy to fall back on shrimp all the time, but that wouldn't provide all the health benefits I'm looking for.

I am working on trying to find ways to cook salmon that will be pleasing to me and cause me to say "tonight I want salmon". In the meantime I am falling back on the fish types I know I love - and one of these is fresh tuna steaks.

This week I pulled out another book I have neglected, Douglas Rodriguez's Latin Flavors on the Grill. This book is a gem - great recipes with fresh ingredients, lots of pictures, and grilling is the recommended cooking method. Right now it is hard to cook outdoors - our gas grill just doesn't hold the heat when it is cold - but this is when a cast iron pan or stove top grill comes in handy.

For as "exotic" as the ingredients might sound, the salsa comes together very quickly. I made it earlier in the day, adding the avocado right before serving to help keep its vibrant green color. Tomatillos have such a fresh flavor, almost like you can taste the "green". If you haven't ever tried it, I highly recommend it. After making the salsa, the rest of the recipe is a snap.

Tuna with Tomatillo-Avocado Salsa (Latin Flavors on the Grill)

Salsa
16 tomatillos, husked and washed
1/4 cup freshly squeezed lemon juice
1 ripe, firm Hass avocado, cut into 1/4-inch dice
1 poblano chile, seeded and minced
1 jalapeno chile, seeded and minced
1 small white onion, finely diced
2 cloves garlic, minced
2 T chopped cilantro
2 T olive oil, or garlic oil if you have it (NOTE: I left this ingredient out all together.)
Salt and freshly ground black pepper

6 (6oz) tuna steaks, cut one-inch thick
2T oil
Salt and pepper

To make the salsa, place 8 of the tomatillos in a blender with the lemon juice and 2 T of water. Puree well and pour into a bowl. Dice the 8 remaining tomatillos into small dice. Add to the pureed tomatillos, along with the avocado, poblano, jalapeno, onion, garlic, cilantro, olive or garlic oil and salt and pepper. Set aside.

Prepare a medium fire for the grill (or preheat a cast iron piece over medium heat).

Oil and season the tuna steaks, arrange on the hot grate, and grill for 2-3 minutes per side for rare, 4-5 minutes for medium-rare, and 6-7 minutes per side for well done.

Transfer to serving plates, spoon salsa over the tuna and serve immediately.

Marinated Tuna

Marinated Tuna, originally uploaded by Kim De.

My goal in feeding us in a healthy manner is to have seafood at least one time a week and veggie meals two times a week. I frequently do the seafood on Mondays so it is not left behind. Last night I chose marinated tuna steaks.

This recipe came together very quickly. I soaked an ancho chile for about an hour, then into the blender it went with orange juice, honey, garlic, and a touch of olive oil. The blender mixture was placed in a bowl was joined by toasted fennel and peppercorns with salt and pepper. The tuna was set in the mixture to soak for about 30 minutes while I pulled together the side dish. (NOTE: the recipe did not call for the blender to be used, this is my addition)

You wont find a recipe for the "corn salad" as it is my own concoction. I pull it out when I want something simple to go with southwest flavors. Corn from the freezer is put in a warm pan with chopped garlic. The trick is to saute the garlic without burning, while nicely browning the corn. I try to start on medium-low to cook through then turn the fire up to medium to caramelize the corn.

While the corn was cooking, I chopped part of a red pepper into a bowl and added some crumbled feta. Once the corn is done into the bowl it goes, slightly softening the pepper and cheese. Salt and pepper are added as well as diced green onions.

This recipe is very forgiving - I frequently add a chopped serrano chile, bleu cheese can be used in place of the feta, a dressing of lime juice, honey and olive oil can be drizzled over the warmed veggies - the options are limitless! My favorite way to serve is cooled slightly so it is closer to room temperature. It is also good cold.

Back to the tuna and its marinade: neither of us cared for it. We could not put into words what we didnt like but both agreed simple salt and pepper would have tasted better. It iwll head into my "do not use again" file.



Tuna Steaks with Ancho Chile Marinade (Adapted from Bobby Flay)

2 ancho chilies, soaked, seeded and pureed
4 cloves chopped garlic
2 teaspoons fennel seeds, toasted
2 teaspoons whole allspice, toasted
2 cups freshly squeezed orange juice
2 tablespoons honey
2 tablespoons olive oil
8 sprigs Mexican oregano
4 tuna steaks, 6 ounces each
Salt and pepper

1. Whisk together ancho puree, garlic, fennel, allspice, orange juice, honey, olive oil, and oregano in a medium-baking dish. Add the tuna and turn to coat. Refrigerate for 20 minutes, covered.

2. Heat grill pan over high heat. Remove tuna from marinade and season with salt and pepper to taste on both sides. Sear on 1 side until golden brown, about 1 1/2 to 2 minutes. Turn over and cook for 1 minute for medium-rare doneness.