Saturday, February 22, 2014

Poached Tuna with Kumquats and Jalapenos

This dish takes less than 15 minutes from start to finish.  It's great for a work night. I served it with some couscous from a box.  I put it in a pot to cook before I began my prep work on the tuna and they finished at about the same time.  Don't overcook the tuna!  This batch was 2 minutes on one side, 3 on the other since my steaks were a little on the thick side.  The tangy kumquats and hot jalapenos play nicely together.  If you think the jalapenos at your grocery store might be on the more mild end, get a serrano instead, the spiciness is really important.

I used a few extra kumquats.  They took the longest to prepare because I had to remove the seeds. Since it has 4 Tbsp of butter, I hesitate to call this dish "healthy."

Poached Tuna with Kumquats and Jalapenos
Serves 2
Slightly adapted from Food and Wine


Two 6 oz tuna steaks, about 1 1/4 inches thick
4 Tbsp butter
1/4 cup extra virgin olive oil
2 Tbsp fresh lime juice
1 jalapeno, stemmed, seeded, and minced
8 kumquats, de-seeded and thinly sliced
1/4 mint leaves, torn
Salt, to taste


1) Season the tuna with salt.  In a skillet large enough to hold the tuna, melt the butter in the olive oil and lime juice.  Stir in the jalapeno and kumquats.

2) Add the tuna to the pan and cook over moderate heat for about 2 minutes each side.

3) Place the tuna on a cutting board and slice about 1/3 inch thick.  Put the pieces on a plate and spoon the sauce over them.  Top with the mint.

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