Spiced Tuna in Bed with Greens
I recommend Spiced Tuna in Bed with Greens if you want to keep your romantic Valentines Day dinner on the light side. It's a tuna steak on a bed of fresh baby greens.
Apicius, a renowned gourmet in ancient Rome, believed tuna to be a particularly effective "food of love".
The spicy rub which features chipotles and combined with sweet mangoes adds to appeal of your Tuna. This romantic dinner featuring Spiced Tuna in Bed with Greens is guaranteed to stimulate all kinds of appetites during for your Valentines Day celebration.
Red chile Pine Nuts
1 c. pine nuts
1/4 c. water
2 tbsp. sugar
3 tbsp. chili powder
1/4 c. cracked black pepper
1/4 c. bay leaves
3 dried chipotle chiles, de-stemmed
2 tbsp. hot red pepper flakes
1 tbsp. kosher salt
1 tbsp. fresh gingerrott, peeled and grated
2 large shallots, minced
1/2 c. rice wine vinegar
1 c. peanut oil
1 tbsp. Asian sesame oil
1/4 c. finely minced fresh green chile
salt to taste
1 lb. Tuna steak, trimmed of skin
1 tbsp. olive oil
1 lb. mixed tender greens (arugula, spinach, oak leaf lettuce, watercress, butter lettuce, etc.), well washed and completely dried
2 ripe mangoes, pitted, peeled and cut into thin slices
1 small jicama, peeled and cut into matchsticks
Prepare the Pine Nuts:
Preheat oven to 350° F. Spread the nuts on a baking sheet and toast in the oven for 5 - 7 minutes. Remove from the oven and place the pine nuts in a small bowl. Add the water, sugar and chili powder. Toss to mix well. Spread the nuts back on the baking sheet and bake for another 5 - 7 minutes. Set aside.
Prepare the Chile Rub:
Combine the black pepper, bay leaves, chipotles, pepper flakes and salt. Grind coarsely n a spice grinder. You can also use a coffee grinder or mortar and pestle (my favorite way). Set aside.
Squeeze the juice from the fresh ginger into a mixing bowl, discard pulp. Add the shallots, vinegar, peanut oil, sesame oil and chile. Blend well. Add salt to taste. You can prepare this vinaigrette several days ahead.
Rub the tuna on all sides first with the olive oil and then with the rub. Grill over a medium-hot fire for about 3 minutes on each side (for rare). Cook longer for desired doneness, but don't overcook. Slice the grilled tuna into slices about 1/4" thick.
Toss the greens with the vinaigrette in a large mixing bowl. Arrange them in the center of each plate. Place tuna slices, mango slices and jicama on the greens in a radiating pattern. Sprinkle with pine nuts.
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