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| Summer of Spice Cooking Class |
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| Miami Spiced Yellowfin Tuna Escabeche |
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This traditional Mediterranean preparation is very much at home in Miami. Spanish for pickled, escabeche is also sometimes called escovitch (or caveached in Jamaica). In this version, the tangerine adds a light citrus note that enhances the sweet and sour tones of the capers and raisins.
Serves 4 |
- 1 Tablespoon Whole cumin seeds, crushed
- 2 Teaspoons Dried oregano
- 1 Teaspoon Whole thyme
- 1 Tablespoon Dried orange zest
- 1 Teaspoon Ground allspice
- 1 Teaspoon Chipotle chili flakes
- 1 Teaspoon Granulated onion
- 1 Teaspoon Dried minced garlic
- 1 Teaspoon Freshly ground black pepper
- 1 Teaspoon Pretzel salt
- 4 6 oz Tuna Steaks, 1 ½ inch thick
- ¼ cup Olive oil
- 4 Cloves Garlic, thinly sliced
- 1 Cup Celery, peeled and thinly sliced
- 1/3 Cup Capers
- 1/3 Cup Raisins
- ½ Cup Small green Sicilian olives
- 2 Large Tangerines, segmented and juiced
- ¼ Cup Fresh mint chiffonade
- 1/3 Cup Toasted macadamia nuts
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To Prepare the Miami Spice:
In a small bowl combine the cumin, oregano, thyme, orange zest, allspice, chili flakes, onion, garlic, pepper and salt.
To prepare the Tuna:
Season the tuna with Miami Spice and drizzle with olive oil. In a large skillet over very high heat, sear the tuna until nicely browned on both sides, about 1-2 minutes. Remove the tuna from the pan, lower the heat and add the remaining olive oil to the same pan. Add the garlic and celery and cook about 4 minutes until golden. Add the capers, raisins and olives, and tangerine juice stirring until lightly glazed. Finish with the tangerine segments.
To Serve:
Slice the tuna across the grain. Spoon the celery–olive mixture into the center of each plate along with any remaining pan juices. Arrange |
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