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Apples and Honey-Chipotle Seared Tuna Tapas.jpg

Apples and Honey-Chipotle  Seared Tuna Tapas

Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
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Servings

20 Servings

Ingredients

  • 1 pound thick tuna steak about 1-inch thick
  • 2 - 3 teaspoons canola oil
  • 1 large Granny smith apple quartered, cored, and very thinly sliced (just wash, don't peel)
  • 2 heads Belgian endive leaves separated
  • 2 scallions green parts thinly sliced
  • 1 chipotle pepper from canned chipotles in adobo sauce
  • ½ cup mayonnaise
  • ¼ cup fresh lemon juice 2 lemons
  • ¼ cup honey or more as needed
  • 1 teaspoon kosher salt
  • Freshly ground black pepper to taste

Instructions

  • Season tuna steak with kosher salt and freshly ground black pepper  on both sides. Heat oil in heavy-bottomed skillet over high heat. Sear  on each side for 2 to 3 minutes, leaving center rare; middle should stay a  nice, red color.
  • Remove from pan; let rest for 5 to 10 minutes before slicing. Using a  sharp knife, thinly slice tuna against the grain.
  • To assemble, platter endive leaves. Place alternating rows of apple  and tuna in each leaf (you may have to place on the bias to fit slices  and/or cut long tuna slices in half, as needed). Drizzle with sauce (recipe below) and sprinkle with a few scallions.
  • Honey-Chipotle Sauce:
  • Combine all ingredients in food processor. Process until blended and  smooth. Season to taste.
  • Recipe published in JOY of KOSHER with Jamie Geller magazine Fall 2015. Subscribe Now.
  • Fall 2015 Magazine