Seared Yellowfin tuna basted with butter fried garlic chips finished with a squeeze of citrusy pomelo.
WHAT’S GOING ON HERE:
Yellowfin Tuna: Yellowfin tuna is a beautiful ruby red fleshed fish. Its a firm fish that can hold a nice hard sear. It’s often marketed as ahi tuna steaks. For this recipe use any kind of fish on hand just adjust the cooking time since the yellowfin cooks quickly in the pan.
Garlic Chips: Making garlic chips is simple. Just slice the garlic really thin and that’s all it takes. The more you cut the garlic the more garlicky it is so for more garlic flavor mince the garlic finely.
Butter: Yellowfin is a lean fish so adding butter is must. Butter adds a nice flavor that blends in with the fish, garlic and citrus. To keep the butter from browning add in a little olive oil to bring up the smoking point.
Pomelo: Pomelo is a citrus fruit similar in looks to a grapefruit. It’s a little lighter in flavor, sweet and aren’t as bitter. If pomelo isn’t an option feel free to use grapefruit, lemon, or even an orange.
TIPS & TRICKS FOR THE BEST CITRUSY POMELO SQUEEZED SEARED YELLOWFIN TUNA.
prep the tuna: To get a nice sear on the tuna it needs to be patted dry. To pat it dry simple lightly place the tuna on a paper towel and place another on top. that way once the tuna hits the pan it wont create any steam.
frying the garlic: frying the garlic is simple. make thin slices into little chips. place into the hot butter and cook for about five minutes until the garlic is golden brown. remove the garlic with a slotted spoon so that you can retrieve the garlic but the garlic infused butter stays in the pan for the tuna to fry in.
pomelo: pomelos are big so you probably wont need the whole thing. i like to use the pomelo twice in the dish first during the cook so it infuses with the butter and garlic. also at the end so that it cuts through the richness of the butter and tuna that way it really stands out.
quick cook: tuna goes quick so make sure the pan is screaming hot. tuna eats better at a medium or else it can get kind of tough. you want a nice hard sear on the outside and enough heat to heat the middle.
SIMILAR INGREDIENTS TO:
- CRAWFISH, SHRIMP & SWEET PEPPER PENNE
- GARLIC BUTTER SHRIMP SCAMPI
- ORANGE BUTTER SALMON & SWISS CHARD
ENJOY THIS RECIPE WITH:
- CHEESY GRUYERE & SWISS ROASTED ASPARAGUS
- EDAMAME GRAPEFRUIT SALAD
- BAKED ZUCCHINI WEDGES + ROASTED TOMATO DIP