4 servings (serving size: 2 fish slices and 2 tablespoons almond mixture)
1/4 cup finely chopped almonds
1/4 cup fresh tangerine juice
2 tablespoons finely chopped red onion
2 tablespoons finely chopped fresh mint
1 tablespoon extra-virgin olive oil
1/2 teaspoon finely chopped fennel seeds
1/2 teaspoon fine sea salt, divided
1/2 teaspoon freshly ground black pepper, divided
4 (6-ounce) sushi-grade shiro/magura yellowfin tuna steaks, each split in half horizontally
- combine first 6 ingredients in a small bowl; stir in 1/4 teaspoon salt and 1/4 teaspoon pepper.
- sprinkle fish evenly with remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper. heat a large nonstick skillet over medium-high heat. coat pan with cooking spray. add 4 fish slices; cook 1 minute on each side or until desired degree of doneness. repeat procedure with remaining fish. serve with almond mixture.
recipe from myrecipe.com