Okay, so I burned my palm grabbing that screaming hot pan out of the oven. But at least, my lunch today came out great. I can live with that.
Learn from my stupidity, though… use that oven mitt, for crying out loud!!! That’s what you bought it for.
Ingredients (2-3 servings):
1 lb. worth Yellowfin Tuna Steaks
2 Medium or Large Oranges
1/3 cup Slivered Almonds, toasted
2 tsp. Shallots, minced
A handful of Fresh Parsley Leaves
Canola Oil, a drizzle
EVOO, a drizzle
Balsamic Vinegar, a drizzle
Salt & Pepper
You can make the salsa ahead of time. Toast the almonds in a medium-heated pan until lightly golden. Remove the seeds of one orange and break into pieces. Combine almonds, oranges, parsley, shallots and a pinch of salt in a food processor and pulse a few times until well blended and in a chunky salsa consistency. Transfer to a container, cover and set aside in the fridge until ready to use.
Preheat the oven to 350F. Season both sides of the tuna with salt & pepper. In a medium-high heated pan (make sure it’s oven-safe), drizzle a little canola oil and sear the fish for a minute on each side. Stick the pan in the oven for about 5-6 minutes then take it out immediately.
Serve in slices or as a whole steak. Smother with salsa and using the second orange, grate some zest on top. Garnish with more parsley and pieces of orange. Finish with a drizzle of EVOO and balsamic vinegar.