Blackened Ahi Tuna with Mango Salsa

My family loves, loves, loves ahi tuna. And by family I mean everyone except my mom. My mom prefers her food fully cooked whereas the rest of us just live for that perfectly pink, raw center. Mmmm pink. We had some tuna steaks so my dad found this amazing recipe that we had to try!

The recipe was simple enough. Marinate tuna, rub in spice mix, blacken in a skillet, top with salsa. Simple and simply delicious. The spice rub provided a pop in your mouth, while the salsa with curiously sweet and spicy, in the best way of course. Served with some rice, this was just the perfect meal to end the evening. How delightful!

Blackened Ahi Tuna with Mango Salsa

Yields: 4 servings

Original recipe can be found here.

For the marinade:

2 tbsn. olive oil

2 tbsn. lime juice

2 cloves garlic, minced

4 tuna steaks

For the salsa:

1 fresh mango - peeled, pitted and chopped

1/4 cup finely chopped red bell pepper

1/2 Spanish onion, finely chopped

1 green onion, chopped

2 tbsn. chopped, fresh cilantro

1 jalapeno pepper, minced (seeded if you don't want it spicy)

2 tbsn. lime juice

1 1/2 tsp. olive oil

For the blackened spice mix:

2 tbsn. paprika

1 tbsn. cayenne pepper

1 tbsn. onion powder

2 tsp. salt

1 tsp. ground black pepper

1 tsp. dried thyme

1 tsp. dried basil

1 tsp. dried oregano

1 tbsn. garlic powder

4 tbsn. olive oil

Whisk together the olive oil, lime juice and garlic in a bowl. Rub the tuna steaks with the mixture and then place in a sealable container and chill in refrigerator for 3 hours. To make the salsa, combine the mango, bell pepper, onion, green onion, cilantro, and jalapeno in a bowl and stir. Add the lime juice and olive oil. Chill in refrigerator for 1 hour. To make the spice mix, combine the paprika, cayenne pepper, onion powder, salt, pepper, thyme, basil, oregano and garlic powder and mix.

Remove the tuna steaks from the refrigerator and gently rinse with water, then dip each side into the spice mixture to coat. Heat 2 tbsn. of olive oil in a large skillet and heat over medium heat. Gently lay the tuna steaks into the hot oil. Cook the tuna on one side for 3 minutes; remove to a plate. Pour the remaining 2 tbsn. of olive oil into the skillet and let it get hot. Lay the tuna with the uncooked side down into the skillet and cook another 3 mintues, remove from heat immediately. Spoon about 1/2 cup of the mango salsa onto 4 plates. Lay the tuna steaks on top and serve immediately.

Perfectly pink!

Seared Ahi Tuna Rolls

So, I've been consumed in this ongoing battle. I am a woman obsessed. I can't get enough of it. What is it? Seared tuna. I absolutely love it. Never heard of Ahi Tuna spring rolls? Neither have I until I started working at a Vietnamese restaurant called Phans 55. Once I tasted it, I was completely in love and on a mission to recreate it.

And to my surprise, its quite easy! I love spring rolls in general because they're simple, healthy and easy to transport. This spring roll is super, super yummy. It has tons of textures and when dipped into the two sauces, is absolutely delicious! All you really have to do is sear the tuna, which literally only takes 1 - 3 minutes tops. Mix a couple of things together and you're all set. I beg you to try it immediately, you won't be dissapointed!

Beautiful, velvet-y tuna, oh how I love you so.

Still pink and yummy on the inside, with a crispy sesame seed crust on the outside:

Let's wrap people!

ALL mine!

Seared Ahi Tuna Rolls

Yields: about 8 - 10 rolls

Original wasabi-soy sauce can be found here.

For the rolls:

Ahi tuna steak, about 6 oz.

1 - 2 tbsn. olive oil

Salt, to taste

Black & white sesame seeds (enough to coat)

Rice paper

1 green mango, de-seeded and sliced

1 avocado, de-seeded and sliced

1 cucumber, sliced

1 bunch of mint

For the spicy mayo:

1/2 cup mayonaise

1/8 cup Siracha/ hot chili sauce

3 tsp. lemon/ lime juice

1 tsp. sesame oil

1 tsp. soy sauce

Wasabi (I used a pea sized amount)

For the wasabi-soy dressing:

1 lime, juiced and zested

1 tbsn. rice vinegar

2 tsp. soy sauce

2 tbsn. sesame oil

1 tbsn. sugar

1 tsp. fresh minced ginger

1 tsp. fresh minced garlic

1 tsp. coarse black pepper

1 tsp. wasabi or wasabi powder

In a shallow dish, combine equal parts of white and black sesame seeds, enough to coat both sides of the fish (about 1 tbsn. each). Pat dry the tuna then lightly season with salt. Coat each sides of the fish in the sesame seeds, set aside. In a large saucepan, add the olive oil and heat over medium-high heat until hot. Once hot, add the tuna and sear both sides of the tuna, about 1 - 2 minutes each side. Remove from the pan and let rest until cool. Once cool, slice into 1/2 cm inch pieces. Take a piece of rice paper and wet under warm water and place on a clean surface. Once moist, add some romaine lettuce, mint leaves, 1 - 2 pieces of seared tuna, 1 - 2 slices of avocado, 1 - 2 pieces of green mango and 1 - 2 pieces of cucumber. Check video below for tips on how to roll a spring roll.

To make the spicy mayo, combine everything until smooth, adding more or less of anything to suit your taste. To make the soy dressing, mix everything until well combined, adding more or less of anything to suit your taste. Serve the spring roll with both sauces, side by side or mixed together. Enjoy!

Crunchy green mango, crisp lettuce, velvety smooth tuna and chewy rice paper, what more could you want?

I love spring rolls.

A Simple Niçoise Salad

Most people opt for massive amounts of junk food and caffeine when preparing for their finals. I used to do the same thing and then I learned the hard way that the combination of lack of sleep, lack of motion, hard-to-digest food, and caffeine was a very, very bad combination, in more ways than one. If you have experienced the same disgusting feeling that I have, give your body a break, and here are some tips:

1. Instead of coffee or energy drinks, opt for tea. My favorite tea of choice is Jasmine Green Tea. Mmm so good with Mango flavored syrup added!

2. Skip the chips, pizza, and fried chicken and go for salads (such as below), fruit, and popcorn (because you'll want something to munch on).

3. Try and walk around every once in a while because sitting in a chair for 10 hours straight can be painful, especially to your bum...

4. OHH and lots and lots of water!

Overall, I really enjoyed this salad. It kept my brain stimulated because as you know, tuna or any type of fish is brain food and all of the veggies didn't leave me with an overburdened stomach or a feeling of "blahness" as most other foods would have. It also kept me satisfied for a long time so I didn't have to bother my study-time with breaks for snacks. And don't let me forget to mention that is was also marvelously delicious. It was simple and tangy and everything that a Niçoise salad should be.

Niçoise Salad:

Yields: Enough for 3-4

For the Salad:

salt and freshly ground pepper

4 -5 red new potatoes

8 oz. green beans, trimmed

1 can of albacore tuna in water

1-2 tbsp. lemon juice

1 tbsp. olive oil

2 heads of romaine lettuce, or any other variety

3 large plum tomatoes, cut into wedges

3 large eggs, hard boiled and sliced

1 medium red onion, sliced

For the dressing:

2 tbsp. lemon juice

1 tbsp. dijon mustard

1/4 cup olive oil

1/2 tsp. salt 

freshly ground pepper

Directions:

In a medium sized bowl, whisk the lemon juice, mustard, salt, and a pinch of pepper. Whisking constantly, stream in the olive oil until the dressing is thick and creamy. Add the sliced red onion to let in marinate in the dressing. Take a large pot and fill about half way with water and boil. After it has come to a rolling boil, add some salt and the potatoes. Cook until fork tender, about 15 - 20 minutes. Transfer potatoes into a bowl.  DO NOT DISCARD WATER! Once cool, dice the potatoes into inch cubes. Season with salt, pepper and other spices of your choice (I used paprika). Set aside. Add the trimmed green beans into the boiling water (that was used for the potatoes). Cover and cook until tender, about 4 - 6 minutes. Remove and rinse with cold water. Set aside. Break up the tuna into a small bowl. Add the olive oil, lemon juice (to taste), and season with salt and pepper. Tear the lettuce into pieces. Arrange on a plate with the seasoned potatoes, tomatoes, eggs, marinated onions, green beans, and tuna. Drizzle with the dressing and enjoy!

Optional: Traditionally Niçoise Salad is also served with a tin of anchovies and kalamata olives but I did not have any on hand. You can also substitute in capers for the olives if preferred.