Ahi Tuna Cadiz
Ahi Tuna Cadiz might be just the main course you are searching for. This recipe serves 3. One portion of this dish contains around 23g of protein, 53g of fat, and a total of 685 calories. For $3.75 per serving, this recipe covers 23% of your daily requirements of vitamins and minerals. 11 person have made this recipe and would make it again. It is brought to you by Foodnetwork. Head to the store and pick up olive oil, bread crumbs, butter, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 45 minutes. With a spoonacular score of 63%, this dish is good. Uncle Bill's Ahi Ahi Tuna, Chili Crusted Ahi Tuna & Avocado Salad with Cilantro Garlic Dressing (GF!) … and Fave Five Friday: Healthy Tuna, and Ahi Tuna are very similar to this recipe.
Servings: 3
Preparation duration: 15 minutes
Cooking duration: 30 minutes
Ingredients:
1 (7 ounce) ahi tuna fillet
2 tablespoons Japanese bread crumbs (panko)
2 ounces butter
1 (2 1/2-ounce) link chorizo, finely chopped
2 tablespoons dry white wine
1 clove garlic, sliced
2 ounces olive oil
2 tablespoons extra-virgin olive oil
2 medium red potatoes
Salt and freshly ground black pepper
2 tablespoons sherry vinegar (recommended: Jerez)
Equipment:
frying pan
whisk
pot
paper towels
Cooking instruction summary:
In a shallow platter, combine the bread crumbs and chorizo pieces, mixing to distribute evenly. Cut the tuna into 2-inch thick slices. Press only 1 side of each tuna fillet into the bread crumb mix. In a saute pan over medium heat, add 1 tablespoon of oil. Sear the breaded side of the fillet. Turn over and sear the other side for 2 minutes (keeping it rare) and reserve. To the pan, add the remaining olive oil and saute the garlic until fragrant. Pour in the vinegar and white wine, and reduce the liquid by half. Whisk in the butter and remove the pan from the heat. Season with salt and pepper. To serve, place the potatoes on the center of a plate, stack the tuna fillet on top and add sauce lightly over and around the tuna. In a small saucepot, add the red potatoes and enough water to cover and add a generous amount of salt. Bring to a boil, then reduce to a simmer. When the potatoes are tender, strain and allow to cool. Cut the cooled potatoes in half. Heat the oil in a small saute pan over medium-high heat and then add the potato halves, cut side down. Cook until golden on 1 side, then turn over and cook the other side. Drain onto paper towels, season with salt and pepper, and reserve.
Step by step:
1. In a shallow platter, combine the bread crumbs and chorizo pieces, mixing to distribute evenly.
2. Cut the tuna into 2-inch thick slices. Press only 1 side of each tuna fillet into the bread crumb mix. In a saute pan over medium heat, add 1 tablespoon of oil. Sear the breaded side of the fillet. Turn over and sear the other side for 2 minutes (keeping it rare) and reserve. To the pan, add the remaining olive oil and saute the garlic until fragrant.
3. Pour in the vinegar and white wine, and reduce the liquid by half.
4. Whisk in the butter and remove the pan from the heat. Season with salt and pepper.
5. To serve, place the potatoes on the center of a plate, stack the tuna fillet on top and add sauce lightly over and around the tuna.
6. In a small saucepot, add the red potatoes and enough water to cover and add a generous amount of salt. Bring to a boil, then reduce to a simmer. When the potatoes are tender, strain and allow to cool.
7. Cut the cooled potatoes in half.
8. Heat the oil in a small saute pan over medium-high heat and then add the potato halves, cut side down. Cook until golden on 1 side, then turn over and cook the other side.
9. Drain onto paper towels, season with salt and pepper, and reserve.
Nutrition Information:
covered percent of daily need
