Caribbean Seared Tuna with Mojito Sauce
Around New Years, when the winter cold starts to set in,
everyone loves to dream about warmer weather. One of our favorite vacation spots
is the tiny island of St. Bart’s. Aside from being one of the best trips ever,
I also fell in love with the food, especially Caribbean Seared Tuna. I love food, and I love to cook. The best stories are shared in the kitchen
and at the dinner table. I’m Andrea, and these are my Cooktales. St. Bart’s is one of the most unique Caribbean islands. The scenery is beautiful and the island is full of great food! It’s a French colony, so the people speak French and food is very French, with a slight island influence. And since it’s known to be the #1 destination place for celebrities, you never know who you’ll run into. On this New Year’s, let’s escape the cold weather with fresh and healthy island favorite: Carribean Seared Tuna with Mojito sauce. Combine 2 tablespoons of Jamaican Jerk seasoning,
1 tablespoon of smoked paprika, a half-teaspoon of garlic powder,
and a fourth-teaspoon of cinnamon. Then stir together. Cover each tuna steak liberally with the spice mixture, pressing it to adhere. Let the tuna steaks sit for at least 20 minutes
or until they come to room temperature. Bringing any meat up to room temperature is an important step for cooking evenly. For the mojito sauce start by combining 2
medium mangoes or papayas, chopped, one-third cup of plain Greek yogurt, one-fourth cup of honey, two and a half tablespoons of coconut vodka or rum, the zest and juice of 1 lime, a large handful of mint, and a dash of salt. Blend at high speed until smooth. Add olive oil to a pan over medium-high heat. Sear each tuna steak for 1-2 minutes on each side, forming a crust. I like my tuna rare, but if you prefer it
more done simply leave it a longer on each side. To plate, spoon a thin layer of mojito sauce. Then slice the tuna thinly, lay over the sauce
and top with a sprig of mint. Mmm… oh my gosh! This is so delicious. It
makes me wish I was back in St. Bart’s, but at the same time I’m just so glad I can make
this same dish at home. The spiciness on that rub makes the tuna so
great, but then you’ve got the fruit puree that really, really cools it down
and it brings everything together. It’s really cold outside right now; pretend you’re in the tropical islands and make this dish now.
It is so delicious! It’s a brand-new year.
Make your 2016 resolution to cook more! For great recipies, follow my videos
and go to my blog at andreascooktales.com.