Albacore with Charred Vegetables Recipe

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Albacore with Charred Vegetables

I serve this in the way I would a taco salad.

Ingredient quantities suitable for two dinner servings

1 red bell pepper, cut into 8ths
8 oz. crimini mushrooms, whole or cut in half depending on size
2 vidalia or other sweet onions, cut into quarters
3/4 lb. Albacore, cut into 1 inch cubes
1/2 cup grape tomatoes
1/4 cup soy sauce
a good splash of red wine
1/2 tsp ground cumin
1 - 2 large garlic cloves, smashed
Olive Oil
2 cups shredded cabbage
2 grated carrots
Bottled or fresh salsa
Fresh cilantro sprigs for garnish

Place bell pepper, mushrooms and onions into a ziplock bag
Add soy sauce, red wine, cumin and garlic
Seal and refrigerate for a couple of hours
Add tuna to bag and refrigerate for 30 minutes
Add about 2 tbl olive to a large non-stick skillet and heat to medium high
Remove tuna from the bag and set aside in the refrigerator
Add vegetables in a single layer to the hot oil and sauté until all liquid has evaporated and outsides are lightly charred - do this in batches if you have too much for a single layer
Remove vegetables to a warm platter - keep warm in a low oven
Add 1 tbl olive to skillet and add tuna pieces
Cook quickly turning to cook on all sides
Remove tuna from pan
Place shredded cabbage and carrot into a bowl
Serve family style building a stack beginning with the shredded cabbage mixture, top with vegetables and tuna then add salsa if desired as a sauce. Garnish with fresh cilantro.

You can omit the cabbage mixture and salsa if you don't want to build a taco salad style meal, however, it's really tasty...

Questions about this recipe?