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Ingredientes
- 1 kilo Tuna belly
- 2 Tbsp kosher salt
- Pinch ground allspice
- 1/2 tsp ground coriander
- 1/2 tsp ground cinnamon
- Sest of ½ orange
- Leaves from 1 sprig fresh tarragon
- For Salsa:
- 2 oranges
- 1/2 red onion or 2 shallots, finely diced
- Leaves from 6 sprigs fresh tarragon, chopped
- 1 Tbsp extra-virgin olive oil
- Pinch of kosher salt
Direcciones
- Combine all the ingredients in a small bowl and mix with your fingers, gently bruising the tarragon leaves to release their aromatic oils.
- Cover and let sit for at least 20 minutes; use within a few hours.
- Sprinkle on tuna steaks to taste.
- Fire up the grill, concentrating the coals beneath the spot where the steaks will go so as to maximize the heat. Or if you’re not quite ready to break out the grill yet, crank up the heat under a grill pan.
- Lightly oil and season the steaks. When the grill or grill pan is very hot, throw on the steaks. Now keep your mitts off until the sear is complete. This takes 1 to 2 minutes.
- When the time comes to flip, you’ll know the sear is done if the tuna moves easily and does not stick to the grates or pan.
- Cook the other side for another 1 to 2 minutes.
- *Best cooked (1) over high, direct heat and (2) less than well done. “Tuna can dry out very quickly and lose the silken texture that we so admire
- Make the Salsa:
- Peel the oranges and cut them into segments; cut each segment into thirds and combine these with the onion, tarragon, and olive oil in a small bowl. Season with the salt and toss well.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 191g | |
| Calories 171 | |
| Calories from Fat 122 | 71% |
| Total Fat 13.83g | 17% |
| Saturated Fat 1.89g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 14120mg | 588% |
| Potassium 191mg | 5% |
| Total Carbs 12.4g | 3% |
| Dietary Fiber 2.4g | 8% |
| Sugars 7.01g | 5% |
| Protein 1.31g | 2% |
