Tonight I created this recipe:

1 lb fresh yellowtail tuna steak

Juice of two [Murcott] honey tangerines
1 TBSP brown sugar

1/4 c water
2-3 TBSP rice vinegar
2-3 tsp red chili pepper
1/2 tsp garlic powder
1 TBSP sugar
1/4 - 1/2 tsp kosher salt
ground pepper to taste

1/2 tsp dijon mustard
1 TBSP dark sesame oil
1 TBSP canola oil

3 Cuban L peppers, sliced
6-8 porcini mushrooms, sliced
1 green tomato, thinly sliced

1 TBSP sesame seeds

Simmer tangerine juice and brown sugar until slightly syrupy. Marinate tuna in this mixture for 15-20 minutes before cooking.

Combine water, rice vinegar, red chili pepper, garlic powder, sugar, kosher salt, ground pepper in large skillet over medium to high heat. Stir regularly until slightly syrupy and about 1/4 of water/vinegar mixture has cooked off. Combine dijon mustard, sesame oil and canola oil and add to mixture in skillet. Allow this mixture to simmer for about 3 minutes before adding tuna, saving tangerine/brown sugar mixture to baste tuna as it is cooking. Add Cuban L peppers and porcini mushrooms to skillet. Add tuna to skillet [medium heat], placing a thin layer of green tomato on top of tuna, turning tuna after 5 minutes. Add layer of tomato of other side of tuna and cook tuna on medium heat for another 5 minutes [cooks to medium, cool pink center]. Spread a fine layer of sesame seeds on top of tuna before serving.

[1/2 lb of Pappardelle's Basil Tangerine fettucine and edamame tossed with kosher salt & sesame oil and made a great side, in addition to a side of crushed pineapple.]

If you try this recipe out, be sure to tell me how it turns out for you!

Bon appetit!

Labels: recipes, review, snack foods, useless blog