Many of you may have tried the full dinner portion of one of my most popular dishes: Caribbean Seared Tuna with Mojito Sauce. For a few of my holiday parties, I had cocktail platters including fish requested. Since this dish is absolutely TO DIE FOR (no joke y'all... It's ridiculous and super healthy!), I turned it into a cocktail platter and everyone went wild! This is easy, elegant, and would be a perfect New Years Eve dish!
Grocery list (makes 25 to 30 pieces):
- 1 tbsp olive oil
- 2 (6 oz) good quality tuna steaks
- 2 tsp Kosher salt
- 2 tbsp Jamaican Jerk seasoning
- 1 tbsp smoked paprika
- ½ tsp granulated garlic
- ¼ tsp cinnamon
- 1 large ripe mango or papaya – core removed and chopped
- 1/3 cup vanilla or plain greek yogurt
- 1/4 cup honey
- 1 lime – zested and juiced
- 1 large handful of mint – chopped, plus more for garnish
1. Add olive oil to a sauté pan and heat over medium high heat. Combine the salt, Jamaican Jerk seasoning, paprika, garlic, and cinnamon in a small bowl. Cut tuna steaks in bite sized, square pieces. Cover the top and bottom of each tuna steak piece liberally with the mixture, pressing to adhere. Let sit until they come to room temperature and the pan is hot.
2. Make the mojito sauce by combining the mango or papaya, yogurt, honey, lime zest and juice, mint, and salt together in a blender. Blend at high speed until smooth.
3. Sear each tuna steak piece for 20 seconds on each side for rare. They should form a crust on each side and be pink in the middle. Transfer to a plate and stick a decorative toothpick through the top of each square. Pour half the sauce into a small bowl and decorate the platter you plan to serve on with the remainder sauce, spooning it where you plan to line the skewers. Line the skewers on the plate and refrigerate until ready to serve.
CHEERS TO A HAPPY NEW YEAR!!!