-- Prepare salad - 10 minutes
-- Prepare tuna recipe and serve - 30 minutes
Plantain Tuna and Tropical Salsa
1 (16-ounce) jar pineapple salsa
5-6 sprigs fresh cilantro (rinsed)
1 fresh jalapeño pepper (rinsed)
1-2 papaya slices (in light syrup)
4 tuna steaks, fresh or thawed (about 1 1/2 lbs)
2 tablespoons chili powder
1 (4-ounce) bag plantain chips
2 eggs (or 1/2 cup egg substitute)
1/2 cup flour
1 teaspoon adobo seasoning with pepper
3 tablespoons extra-virgin olive oil
1. Place salsa in medium bowl. Chop cilantro finely. Cut jalapeño pepper in half (remove and discard seeds) and then chop one-half of pepper finely. Cut papaya into small chunks (1/2 cup). Stir all into salsa, gently, until blended; set aside.
2. Pat tuna dry to remove any moisture. Rub both sides of fish with chili powder; set aside. Wash hands.
3. Process plantain chips in food processor until texture of fine crumbs; place in shallow bowl. Place eggs in second shallow bowl; beat with fork until blended. Combine flour and adobo in third shallow bowl.
4. Preheat large sauté pan on medium-high 2-3 minutes. Dredge tuna in flour mixture, coating evenly. Dip into eggs; remove and let excess drip off. Dredge in plantain crumbs until well coated (use fingertips to press tuna into crumbs). Wash hands.
5. Add olive oil to pan; swirl to coat. Add tuna and cook 2 minutes on each side (for medium) up to 3-4 minutes on each side (for well done). Cook just until flesh is opaque and flakes easily with a fork or until desired doneness. For best flavor, do not overcook. Serve salsa over tuna.
Green Pea Salad
1 (10-ounce) box frozen green peas
1 lemon (rinsed)
2 tablespoons extra-virgin olive oil
2 medium tomatoes (rinsed)
6-8 sprigs fresh cilantro (rinsed)
1/2 cup fresh pre-diced onions
1/4 teaspoon salt
1. Thaw peas by placing in colander under cool running water 2-3 minutes, stirring occasionally, or until thawed.
2. Squeeze juice of lemon (2 tablespoons) into medium bowl. Whisk in olive oil until well blended. Chop tomatoes finely; chop cilantro very finely. Add both to olive oil mixture.
3. Drain peas thoroughly or pat dry; add to salad. Add onions and salt; toss until well blended. Chill until ready to serve.
Short on time? Make the salad using 1 1/2 cups (well drained) fresh salsa, found in the Produce department, instead of tomatoes, cilantro, onions, and salt.