Ingredients:
4 tuna steaks
peanut oil or vegetable oil, for searing
salt
1/4 cup orange juice
1 tablespoon olive oil
2 teaspoons fresh thyme leaves
1 clove garlic, minced
1 teaspoon orange zest
1 teaspoon lime zest
1/2 teaspoon ground pepper
1 cup chopped fresh pineapple
1 cup chopped yellow bell peppers
1/3 cup rice vinegar
1 tablespoon minced jalapeno chiles
1/2 teaspoon curry powder
1/2 teaspoon ground pepper
1 tablespoon olive oil
Directions:
Prepare marinade by combining marinade ingredients in shallow dish.
Add tuna and coat with marinade.
Cover and refrigerate at least 1 hr or more, turning occasionally.
Prepare pineapple sauce by puree in blender until smooth.
Add bell pepper, vinegar, jalapeno chili, curry powder and ground pepper.
process until smooth.
Gradually add olive oil.
Heat large skillet over high heat.
Add small amount of peanut oil to skillet so tuna does not stick.
Remove tuna from marinade, season with salt to taste.
Add tuna to skillet and cook until brown on each side, about 3 mins per side.
Spoon sauce on plate.
Place tuna on top of sauce.
Serve.
Servings: 4
Time preparation: 15 min.
Time total: 22 min.