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Seared Tuna with Oregano and Garlic |
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Serves: 4 Print this Recipe(Atún Asada con Oregano y Ajo) Category: Sautéed, Fried, and Grilled Whole Fish and Fillets El Campanario restaurant in San Miguel de Allende takes pride in its fresh fish offerings. Before you order, a large tray of fresh fish of the day is brought to the table for inspection. I ordered tuna steak with this bold and fabulous oregano and garlic sauce. In Mexico, a molcajete (traditional basalt mortar) would often be used to mash the sauce ingredients, but in the United States you can use a regular mortar and pestle or mash the garlic with a garlic press or the side of a heavy-bladed chef 's knife, then mix it with the other ingredients. Maggi is a concentrated seasoning extract that's used a lot in Mexico to enhance flavors in sauces, soups, and stews; look for it in Mexican markets here or substitute Worcestershire sauce; it's not the same but adds good flavor. 1 tablespoon dried oregano (Mexican variety preferred), crumbled 1 clove garlic (large), finely chopped 1 teaspoon Maggi seasoning extract or Worcestershire sauce 1/2 teaspoon salt 2 1/2 tablespoons extra-virgin olive oil 1 tablespoon fresh lime juice 1 tablespoon finely chopped fresh flat-leaf parsley 1/4 teaspoon freshly ground pepper, or to taste 4 (6-ounce) tuna steaks, each about 3/4-inch thick 1. With a mortar and pestle, mash the oregano, garlic, Maggi, and salt together to make a paste and scrape it into a small bowl. Add 2 tablespoons of the olive oil, lime juice, parsley, and pepper. Whisk well to blend and set aside. 2. Heat a large nonstick skillet over medium-high heat. Brush the tuna on both sides with the remaining 1/2 tablespoon of oil. Cook the tuna about 3 minutes per side or until it is lightly browned on the outside and still pink inside. (If you prefer tuna to be opaque inside, cook the first side 4 minutes, and the second side 3 minutes, or until barely opaque inside.) Transfer the fish to 4 plates. Add the garlic sauce to the skillet. Cook, stirring, about 45 to 50 seconds. Spoon over the fish and serve. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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