This coastal-inspired Southern dish will delight the palate of fresh tuna connoisseurs anywhere. The components for this dish are derived from Southern produce such as sweet corn, sweet onions, bell peppers, cabbage, squash and zucchini and made into a sweet and sour accompaniment. Kicked-up hot pepper jelly and some Worcestershire make an excellent accompaniment.
Tuna ChowChow
- 4
Ingredients:
Black Peppered Tuna
4 4-ounce fillets fresh prime yellowfin tuna
3 tablespoons smokehouse black pepper
Kosher salt to taste
2 tablespoons canola oil
Hot Pepper Jelly
1 jalapeño pepper
½ cup sherry vinegar
½ cup chardonnay
2 tablespoons your favorite hot sauce
2 tablespoons shallots, finely minced
½ cup apple or apricot jelly
Kosher salt to taste
Vegetable ChowChow
½ cup scallions, chopped
½ cup Vidalia onions, diced
1 cup white cabbage, diced
½ cup zucchini, diced
½ cup yellow squash, diced
½ cup sweet corn, diced
½ cup red peppers, diced
1 cup cider vinegar
¼ cup sugar
6 cloves
Instructions:
Black Peppered Tuna
Slice tuna portions into 1- x 2-inch rectangle lengths. Preheat skillet to medium-high and add oil. Lightly salt the tuna and coat evenly with black pepper. For medium-rare slices, carefully sear the coated tuna in hot oil for 1-2 minutes on each side. Remove from pan and slice 1/8-inch thick, and then shingle the slices onto 4 plates.
Hot Pepper Jelly
Combine the pepper, vinegar, wine, hot sauce, and shallots in a small sauce pot and bring to a boil. Reduce heat and simmer until reduced to 1/4 cup, then whisk in apple jelly and lightly salt to taste.
Vegetable ChowChow
Chop the scallion and set aside. Dice all the vegetables medium or small size. In a large pot combine vinegar, sugar and cloves and bring to a full boil. Add all the diced vegetables, and then reduce heat to a simmer for 20 minutes (or until they are tender). Chill vegetables down completely. Add scallions. To serve, drizzle hot pepper jelly over tuna and top with chowchow.