tuna scaloppine with onion, mint, and almond topping – recipe

 

tuna-scaloppine-m

4 servings (serving size: 2 fish slices and 2 tablespoons almond mixture)

 

ingredients

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

cooking spray

preparation

  1. combine first 6 ingredients in a small bowl; stir in 1/4 teaspoon salt and 1/4 teaspoon pepper.
  2. 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

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