February 2, 2012
Grilled Tuna Steak with Mango Salsa and Sweet Potato Sticks
Tuna steak is a meaty seafood that has a good source of protein and Omega-3 fatty acids. It is delicious if cooked properly, however one should limit eating too much of this fish. The FDA has identified that this fish is high in mercury and should be avoided by pregnant women and young children. Sorry, I don't mean to sway you from eating this fish too often. My motto is "Everything in Moderation." For this recipe, I want to bring out the flavor of the tuna with a tangy salsa and fried sweet potato sticks. This reminds me of an American meal of fries and steak. Bon Appétit.
6-7 oz fresh tuna
1 small sweet potato, peeled and juliened
oil for deep frying
1 Tbsp. thin soy sauce
½ tsp. sesame seed oil
1 tsp. sugar or honey
½ tsp. good quality fish sauce (3 crabs brand)
Juice of 1 lemon
2 tsp. sesame seeds
1 tsp. black pepper
1 small red onion, chopped finely
1 small semi-ripe mango, peeled and chopped finely
1 small green apple, peeled, cored and chopped finely
bunch of cilantro, chopped
1 large lemon, juiced
salt and pepper to taste
½ tsp. sugar or honey
1. In a bowl, mix the seasoning ingredients together. Marinate the fish on both sides for about an hour in the refrigerator. Add all the salsa ingredients into a bowl and season to taste accordingly, keep refrigerated for later use.
2. Heat enough oil in a deep pot over high heat. Lightly dust the potato sticks with some salt. Add a small batch into the oil and cook until brown and golden in color. Remove and drain on paper towels.
3. Preheat grill and lightly oiled the grill to prevent fish from sticking. Place the tuna steaks on the grill, baste with marinade. Cook for 3-5 minutes on each side, depending on the thickness of the steaks. The steaks are done when the it flesh flakes easily with a fork. Serve warm with salsa and fried sweet potato.