Seared Tuna with Pumpkin Seed Sauce
Nutrition
Calories: 430 kcalCarbohydrates: 7 gProtein: 46 gFat: 23 gSaturated Fat: 4.5 gCholesterol: 65 mgSodium: 230 mgFiber: 2 g
Ingredients
- ½ cup pumpkin seeds pepitas
- ½ teaspoon Cumin seeds
- 6 medium fresh or canned Tomatillo husked and quartered
- 1 each serrano or jalapeno pepper seeded and coarsely chopped
- 2 each Garlic cloves chopped
- 1/3 cup cilantro plus additional for optional garnish
- ¼ teaspoon salt or to taste
- ½ cup low-sodium vegetable broth
- 1 tablespoon Olive oil
- 4 each 6 oz. tuna steaks
- 1 teaspoon freshly ground black pepper
- 1 handful lime wedges optional garnish
Instructions
- 1. Heat a large nonstick skillet over medium heat. Add pumpkin and cumin seeds. Toast, stirring often, until seeds are fragrant and pumpkin seeds begin to pop, about 4 minutes.
- 2. Transfer seeds to a blender or food processor and add tomatillos, serrano or jalapeno pepper, garlic, cilantro, salt, and vegetable broth. Puree until well mixed but still chunky.
- 3. Pour sauce into the skillet and bring to a simmer over medium-high heat. Reduce heat and simmer for 10 minutes. The consistency should be chunky but slightly runny; if it is too thick, stir in additional broth.
- 4. Transfer sauce to a bowl and cover to keep warm. Wipe skillet clean and return to heat. Raise heat to high and add oil. Season tuna with black pepper and sear for 3 minutes on one side, then 2 minutes on the second side for medium-rare. Remove from heat and let rest 5 minutes.
- 5. To serve, thinly slice each tuna steak and transfer to 4 plates. Spoon sauce on top of the slices. Alternately, serve steaks whole and top with sauce. Garnish with lime wedges and cilantro sprigs, if desired.
- Source: Hannaford fresh Magazine, March - April 2012