Tuna Scaloppine with Onion, Mint, and Almond Topping
4 servings (serving size: 2 fish slices and 2 tablespoons almond mixture)
Photo: Becky Luigart-Stayner; Styling: Jan Gautro
1/4 cup finely chopped almonds
1/4 cup fresh tangerine juice
2 tablespoons finely chopped red onion
2 tablespoons finely chopped fresh mint
1 tablespoon extra-virgin olive oil
1/2 teaspoon finely chopped fennel seeds
1/2 teaspoon fine sea salt, divided
1/2 teaspoon freshly ground black pepper, divided
4 (6-ounce) sushi-grade Shiro/Magura Yellowfin tuna steaks, each split in half horizontally
How to Make It
Combine first 6 ingredients in a small bowl; stir in 1/4 teaspoon salt and 1/4 teaspoon pepper.
Sprinkle fish evenly with remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add 4 fish slices; cook 1 minute on each side or until desired degree of doneness. Repeat procedure with remaining fish. Serve with almond mixture.
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