Seared Tuna w/Blood Orange Vinaigrette/Sweet Potatos

By pattie_d

For an unforgettable meal, share this healthy, tangy tuna with someone you love. The recipe comes from Ca Va chef Todd English.

Also try: Silky Miso Sweet Potatoes, Pea and Crab Salad

Ingredients

• 1/4 teaspoon chipotle chile powder
• 1/2 teaspoon paprika
• 1/4 teaspoon ground ginger
• 1 tablespoon coarse salt
• 1/2 teaspoon freshly ground pepper
• 1 (3/4-pound) piece sushi-grade tuna, halved
• Olive oil
• Zest of 1 blood orange
• Juice of 1 blood orange
• 2 tablespoons soy sauce
• 1 (1-inch) piece fresh ginger, peeled and grated
• 1 sweet red chile pepper, such as Fresno, chopped
• 1 tablespoon plus 1 1/2 teaspoons toasted sesame oil
• 1 blood orange, segmented, for garnish
• Silky Miso Sweet Potatoes
• Pea and Crab Salad

Details

Servings 2
Adapted from marthastewart.com

Preparation

Step 1

Directions

In a small bowl, mix together chile powder, paprika, ground ginger, salt, and pepper. Rub tuna all over with olive oil and then with chile powder mixture to coat.

Heat a large cast-iron skillet over medium-high heat. Place tuna in skillet and cook, turning once, until rare, about 2 minutes per side. Transfer to a cutting board and set aside.

In a small bowl, whisk together blood orange zest and juice, soy sauce, fresh ginger, sweet chile pepper, and sesame oil; add blood orange segments and toss to coat. Set vinaigrette aside.

Divide tuna evenly between two serving plates. Place a heart-shaped mold on one of the plates and fill with half of the sweet potato mixture. Smooth top to level; carefully lift mold to remove. Repeat process on second plate. Drizzle blood orange vinaigrette over tuna; serve with pea and crab salad.

From The Martha Stewart Show,

February 2011