Tuna steaks with fresh apricot topping
עודכן ב: 5 נוב 2018
Fresh tuna is so refreshing! This is a great summer dish for dinner or as an appetizer. It is SO quick and easy, you will make it again and again.
Special Diet: Dairy Free, Gluten Free, Soy Free, Sugar Free
Course: Main Dish, Salad, Side Dish
2 cloves garlic zested
1/2 red chili pepper finely chopped
1 1/2 tablespoons whole grain mustard
2 tablespoons honey
1/4 cup extra virgin olive oil
6 apricots sliced
2 blood oranges, peeled and sliced
1/4 cup fresh mint stems removed, chopped
1 box sprouts
2 teaspoons salt pink Himalayan
1 1/2 teaspoons freshly ground black pepper
1 1/2 pounds fresh tuna steaks
In a large bowl add the juice of 3 limes, the garlic, pepper, mustard, 1 teaspoon of salt, honey and the olive oil (except 2 tablespoons) mix well.
Add the apricots, blood oranges, mint and sprouts and mix right before serve.
Pat the tuna steaks dry and sprinkle generously and evenly with the remaining salt and pepper.
Prepare a large skillet on high heat. Add 2 tablespoons of olive oil and get hot. Add the tuna steaks and cook for 2-3 minutes per side, depending on desired doneness.
Squeeze lime when done. Place apricot and blood orange salad on top or on the side and serve hot or room temperature.
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Notes about the wine:
White Espero 2017 is a blend made from Viognier, Chardonnay and Colombard grapes. This wine is brand new from the winery and hasn't been officially released yet (shh…). This unique blend creates special and distinct aromas of blood orange, honeysuckle blossoms and hints of honey, hay and lemon. On the palate there are nice mineral tones, lemon, and a creamy texture that is reminiscent of whipped cream cheese. All in all, it is a fantastic summer drink.