June 10 2010

Hawaiian Big Eye Tuna with Papaya and Cucumber Salsa

It's one of my favorite salsas that is also been a favorite to serve at the restaurant for years. It's a cucumber, papaya blend with some Hawaiian spice additions. I'm pairing it with some Honolulu big eye tuna and some Caribbean jerk spice. I hope you like it. Till next month, Bon Appetite, Chef Scott
Hawaiian Big Eye Tuna
                                Cucumber, Papaya Salsa

4 - 10 oz. Tuna steak's
1/4 cup - Your favorite Caribbean jerk spice
1/4 cup - evoo

for the salsa:

1/2 lb. papaya (fine diced)
1/2 lb. cucumber (fine diced)
1 tsp.  ginger root ( minced)
1 tsp. fresh garlic (minced)
1 Tsp. mint leaves (minced)
2 Tbl. cilantro (minced)
2 Tbl. fresh lime juice
1/2    small jalapeno pepper (minced)
1/2    small red bell pepper (minced)
1/2    small red onion (minced)
2 Tbl. honey
pinch  sea salt
pinch  fresh ground black pepper

     Mix all ingredients in a mixing bowl, and chill. This salsa can be made one day ahead.

On med high heat place a saute pan on the burner and when hot add olive oil. Quickly dredge tuna steaks in spice and place in pan, searing one side and cook 2 to 3 minutes. Repeat on the other side and pull off to rest. place on your favorite plate , spoon on some salsa, and garnish with some fresh mint.