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| Servings |
Ingredients
- 1 tablespoon macadamia nut oil
- 1 tablespoon fresh lime juice
- 1 tablespoon fresh marjoram chopped
- 1 tablespoon fresh cilantro chopped
- 1/2 teaspoon ground mustard powder
- 1/2 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt (optional - to taste)
- 2 4-6 ounces each wild Ahi Tuna steaks
- 1 tablespoon macadamia nut oil
- 1 tablespoon fresh lime juice
- 1 tablespoon cilantro chopped
- 1 mango peeled, pitted, and diced
- 1/2 red bell pepper finely chopped
- 1 tablespoon shallots finely chopped
- 1 tablespoon chives finely chopped
- 1/2 jalapeno seeded and minced (optional)
- salt and pepper to taste
- head of red or green endive
Ingredients
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Instructions
- For tuna herb mixture, mix macadamia nut oil, lime juice, marjoram, cilantro, mustard powder, chili powder, garlic powder, paprika, and salt in a small bowl.
- Brush each tuna steak with herb mixture, patting into fish with fingertips. Cover and refrigerate for 1 hour.
- For mango salsa, mix macadamia nut oil, lime juice, and cilantro in a medium bowl.
- Stir in mango, bell peppers, shallots, chives, and jalapeño, if using. Season with salt and pepper. Set aside.
- Heat a medium skillet over medium heat. You should not need extra oil for cooking because the fish was marinated in oil. Place tuna steaks in pan and sear, 1 to 2 minutes per side, depending on how cooked you prefer them. Don’t overcook; the tuna should be pink on the inside. Transfer tuna to a cutting board and slice against the grain.
- Arrange the endive leaves on a platter and top with mango salsa. Place sliced tuna on the side of the platter.
Recipe Notes
