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Sambal, a popular all-purpose
condiment in Indonesia, Malaysia and India is at its most basic
a mixture of brown sugar, chiles and salt. Here it's made with
pineapple, vinegar and garlic for a heady accompaniment to pan-seared
tuna with a peppercorn crust.
Pan-Seared
Tuna with Pineapple Sambal
2 cups finely diced pineapple
1 cup rice vinegar
2 red jalapeño chiles, seeded and minced
2 tablespoons firmly packed brown sugar
1 tablespoon soy sauce
2 cloves garlic, crushed
4 (6-ounce) ahi tuna steaks
1/2 teaspoon salt
1/4 cup crushed black peppercorns
1 lemon, halved
2 tablespoons peanut oil
- To prepare the sambal:
Combine pineapple, rice vinegar, jalapeños, brown sugar,
soy sauce and garlic in a small saucepan. Cook over medium heat
for 15 to 20 minutes, stirring occasionally. Drain mixture, discarding
liquid. Transfer sambal to a serving bowl. Refrigerate until
ready to use.
- To cook the fish: Season
tuna with salt. Press peppercorns evenly into steaks. Squeeze
lemon juice over fish and set aside while large skillet is heated
over high heat. Add oil, and when very hot, but not smoking,
carefully place tuna in skillet. Sear one side for about 4 minutes,
turn and finish cooking on other side (about 4 more minutes for
medium-rare, depending on thickness of fish). Transfer fish to
plates with sambal served on top or on the side.
Makes 4 servings.
Recipe is
the property of Nestlé® and Meals.com, used with permission.
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