Adapted from Norman Van Aken, New World Kitchen: Latin American and Caribbean
Cuisine
INGREDIENTS
For the avocado salsa:2 ripe avocados, pitted,
peeled, and cut into 1/2-inch cubes
3 scallions, white and
green parts, thinly sliced on the bias
2 jarred piquillo peppers,
diced (or substitute 2 jarred roasted red peppers)
2 cloves garlic, minced
1/3 cup fresh orange juice
1/4 cup fresh lime juice
1/2 cup extra virgin olive
oil
Kosher salt and freshly
ground black pepper to taste
For the adobo:1 1/2 teaspoons toasted and
ground coriander seeds
1 teaspoon ground ginger
1 1/2 teaspoons crushed red
pepper flakes
1 1/2 teaspoons ground
turmeric
1 1/2 tablespoons dry
mustard
1 1/2 teaspoons grated
nutmeg
1 1/2 teaspoons ground
allspice
1 1/2 teaspoons cayenne
pepper
1 1/2 teaspoons freshly
ground black pepper
1 1/2 tablespoons kosher
salt
1 tablespoon paprika
1 1/2 tablespoons dried
orange peel
1 tablespoon sugar
Four 6-ounce tuna steaks
1/4 cup peanut or canola
oil
For the cucumbers:2 1/2 tablespoons sugar, or
to taste
1/2 cup Champagne vinegar
1 European cucumber,
peeled, halved lengthwise, seeded, and very thinly sliced
PREPARATION
For the salsa:
In a medium bowl, combine the diced avocados, scallions,
peppers, and garlic. In another bowl, whisk together the orange and
lime juices, olive oil, and salt and pepper. Pour over the avocado
mixture and gently toss. Refrigerate for 15 minutes.
Meanwhile, for the cucumbers: Mix the sugar and vinegar
in a bowl, stirring well. Add the cucumbers and allow to marinate for
about 15 minutes.
To serve, arrange the cucumber in neat slices across
each plate. Slice the tuna and lay it over the cucumbers. Spoon the
avocado salsa on top of or around the tuna. Spoon a little of the
pickling juices around the cucumbers, and serve. (Sometimes I add a
little grated orange zest for garnish as well.)
For the adobo:
Mix all of the ingredients together in a bowl.
Rub each of the tuna steaks with 1 1/2 teaspoons of the
oil and sprinkle generously with the adobo. (Reserve any extra adobo
spice rub for another use.) In a nonstick skillet, heat the remaining 2
tablespoons oil until it begins to smoke. Sear the tuna on each side
for only 1 minute - the tuna is served rare. Transfer to a plate and set
aside.
In honor of long-time River Valley Market member-owner Austin Miller, who passed away last October, we have renamed our Co-op Hero Awards the "Austin Miller Co-op Hero Awards," as a lasting tribute to a person who was instrumental in our success.
