The local market had some great looking fresh Ahi tuna and Eloise has been craving it lately. I try not to buy tuna that much just because of the over fishing that is been done around the world on this fish. Sometimes it is hard to resist and this was one of those days. Eloise was having a few ladies over for fish and I decided to make this as a nice light spring or summer dish. This light summer dish comes together quickly so it can make an impressive dish for your family and guests.
1 lb tuna loin cut into 4 oz blocks ( belly removed if a lot of sinew is attached)
2 tbsp of fresh crushed coriander seed
3 tbsp of fresh ground/crushed dried ancho chile
3 tbsp of extra virgin olive oil
Salt and Pepper
1 avocado small diced
1 cup of cooked black beans
1/2 cup of small diced cucumber (no seeds)
1/2 cup of small diced jicama
1/3 cup of roasted pumpkin seeds
1/2 lime juiced
2 tbsp of chopped cilantro
2 tbsp of extra virgin olive oil
Salt and pepper
2 tbsp of chopped chives
1 tbsp of fried garlic
1 bottle of chipotle mayo
For the relish place avocado, black beans, cucumber, jicama, lime juice, chopped cilantro, 1/2 amount pumpkin seeds and olive oil into a mixing bowl. Season with salt and pepper and mix until incorporated well. Set aside.
For the tuna drizzle half the oil onto the tuna. Mix coriander and ancho powder together in a small mixing bowl. Season the tuna on both sides with the coriander mix, salt, and pepper. Then to sear the tuna, heat the remaining oil in a medium hot saute pan and sear the tuna for about 45 seconds on each side. Remove the tuna to a cutting board and let it rest for 1 minute. Slice it into even pieces.
To serve, place 3 spoons of the avocado relish on the serving plate. Sprinkle the remaining pumpkin seeds on top of the relish. Lap the tuna slices on top of the relish. Garnish with chives, fried garlic and one streak of chipotle mayo along side. Enjoy!