Jeff McInnis

Tuna Jicama

Yield: 6 Servings

Ingredients:

• 6 5 ½-ounce tuna fillets
• Salt and fresh cracked black pepper
• 1 Tablespoon ground coriander or fresh cracked coriander seed
• 2 Tablespoons plus ½ cup olive oil
• 6 cups spinach, cleaned and stems removed
• 2 cucumbers, seeds removed and sliced on a bias
• 3 cups jicama, sliced into sticks
• 8 Tablespoons thinly sliced scallions
• 6 oranges, segmented
• ¼ teaspoon black sesame seeds
• 1 red onion, thinly sliced
• ½ cup orange juice

Instructions:

Method:

Coat the tuna with salt and pepper, and coriander. Heat 2 Tablespoons oil in a skillet over high heat. Add the tuna and sear until rare. Let rest at least 5 minutes before slicing ¼-inch thick.

In a large bowl, combine the spinach, cucumbers, jicama, scallions, orange segments, sesame seeds, and onion. In a small bowl, whisk together the orange juice and the remaining ½ cup oil. Drizzle over the salad.

To serve, mound the salad onto each plate and top with the sliced tuna.



Wine Pairing:
A Pinot Grigio.