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Rare Almond-Crusted Ahi Tuna with Red-Grape Cilantro Salsa
June 1, 2008
1 Min Read
YIELD: 10 servings
Red-Grape Cilantro Salsa
1½ lbs. | seedless red California grapes, quartered |
1 cup | chopped cilantro |
1 | red onion, chopped |
2 Tbsps. | minced garlic |
1 Tbsp. | sherry vinegar |
2 Tbsps. | red-wine vinegar |
Cilantro Oil
½ cup | cilantro |
½ cup | Italian parsley |
2 cups | canola oil |
Ahi Tuna
10 | (6 to 7 oz.) ahi tuna fillets |
kosher salt, as needed | |
ground almonds, as needed | |
canola oil, as needed |
1. For red-grape cilantro salsa: Toss all ingredients together and chill for 2 hours.
2. For cilantro oil: Blanch cilantro and parsley in heavily salted boiling water for 20 seconds, then shock in ice bath. Squeeze cilantro and parsley dry. Purée with oil in blender until smooth (about 2 minutes). Reserve.
3. For ahi tuna per portion: Season 1 ahi fillet with kosher salt. Press each side firmly into ground almonds (about 10 oz. for each fillet). In very hot sauté pan with 1 Tbsp. oil, sear fillet 1 minute on each side. Slice tuna and fan (5 to 6 slices) on plate. Top with red-grape cilantro salsa and drizzle plate with cilantro oil.
Recipe by Chef Mauro Bettini, Taos, N.M.
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