Ingredients Jump to Instructions ↓

  1. 6 (7 to 8 ounce) tuna loins

  2. 2 tablespoons Dijon mustard

  3. 3 tablespoons freshly grated ginger

  4. 1 tablespoon lemon zest

  5. 1 tablespoon lime zest

  6. 1 tablespoon orange zest

  7. 3 cups fine cornmeal

  8. 1 cup all-purpose flour

  9. 4 eggs lightly beaten

  10. 2 to 3 tablespoons salad oil

  11. Fufu, recipe follows

  12. Chayote Slaw, recipe follows

  13. Smoked Tomato Vinaigrette , recipe follows

  14. Serving suggestions: fried plantains and grilled shrimp

  15. 6 slices smoked bacon, diced

  16. 1 onion, diced small

  17. 1 ripe plantain peeled and cut into 1-inch cubes

  18. 4 teaspoons sour cream

  19. 1/2 cup rice wine vinegar

  20. 1 lime, juiced

  21. 1/2 cup salad oil

  22. 3 chayote, julienne

  23. 2 cups julienne green cabbage

  24. 1 seedless cucumber, julienne

  25. 1 cup fresh corn kernels

  26. 1/2 red bell pepper , julienne

  27. 1 cup julienne jicama

  28. 1/4 tablespoon chopped habanero, optional

  29. 2 teaspoons chopped cilantro

  30. Salt and pepper

  31. 12 ripe plum tomatoes halved crosswise

  32. 1 cup salad oil

  33. Kosher salt and freshly ground black pepper

Instructions Jump to Ingredients ↑

  1. Season the tuna with salt and pepper.

  2. Coat the tuna with the mustard using a pastry brush .

  3. You will need three bowls. In one bowl, mix the ginger and zests into the cornmeal. Put flour in a second bowl. Put eggs in a third bowl.

  4. Dredge the tuna first in the flour then in the eggs and finally in the corn meal . Let dry for about 2 to 3 minutes.

  5. Heat a saute pan, and add oil. Put the tuna in the pan and brown on all sides, about 1 to 2 minutes per side.

  6. Slice tuna and assemble with Fufu, Chayote Slaw, and Smoked Tomato Vinaigrette. Garnish with fried plantains and grilled shrimp if desired.

  7. Fry the bacon in a hot skillet together with onions until bacon is crisp and onions caramelize . Remove from the heat. Bring a saucepan of water to boil. Add plantains, reduce heat, and simmer until soft, about 15 to 18 minutes. Drain and transfer the plantains to a mixing bowl and mash. Add bacon and onions. Keep warm.

  8. Whisk the sour cream in a large mixing bowl until smooth, then add the vinegar, lime juice, and oil. Stir in all the remaining ingredients. Correct the seasonings by adding salt, pepper, or vinegar, to taste. Serve at room temperature.

  9. Place the tomatoes in a perforated pan over a smoker on high heat until wisps of smoke begin to appear. Tightly cover the smoker and reduce the heat to medium. Smoke the tomatoes until hot and soft, about 25 to 30 minutes. Place the smoked tomatoes, oil, and seasonings in a blender at high speed until smooth. Adjust seasonings.


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