Seared Jerk Tuna

SERVES 10

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WHAT'S NEEDED
HOW TO MAKE
  • 2 tablespoons of Cholula Chili Lime Hot Sauce
  • 9 ounces Cholula Chili Garlic Hot Sauce
  • 2 pounds of Fresh Yellowfin Tuna logs (sold at local fish markets)
  • 1/2 cup brown sugar
  • 6 garlic cloves
  • 1 bunch thyme
  • 1 bunch scallions
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1 cup mayonnaise
  • 1 bag of wonton chips
  • salt and pepper to taste
  • olive oil

  • 1
    Mix Cholula Chili Lime, brown sugar, garlic cloves, thyme, scallions, cinnamon, nutmeg, salt and pepper in a container to create jerk sauce. Blend together until liquified.
  • 2
    Use a generous amount of the jerk sauce to marinate the tuna logs for about 15-30 mins.
  • 3
    {"Heat a tablespoon of olive oil in an iron skillet, enough to slightly glaze the bottom. Sear each tuna log 30 to 40 seconds on each side. TIP"=>"Only cook until edges are slightly brown. Do not overcook - center should still be pink."}
  • 4
    Remove log and place aside to cool for 2-3 minutes. Place seared logs in freezer to firm up for no more than 10 minutes.
  • 5
    While the tuna is chilling, combine mayonnaise and Cholula Chili Garlic (less or more to taste) to create the aioli sauce.
  • 6
    Slice tuna into thin slice pieces, 1-2 centimeters in thickness.
  • 7
    Arrange tuna slices in a square on a plate. Place a wonton chip atop each slice and top off with the aioli sauce.


Recipe By:  Recipe by Chef Elijah Brumfield, Ovenhot Food Group & 1212 NYC