RECIPE GRAND CAYMAN TUNA WITH AVOCADO MANGO SAUCE Ingredients Courtesy of Farlow’s on the Water in Englewood 4 each 8 oz. fresh Ahi tuna steaks (room temperature) 1 lb. asparagus (or approximately 20 stalks) 2 oz. blackening seasoning Avocado-Mango Sauce 2 avocados 4 oz. diced mango 2 tsp. fresh basil 1 tsp. grated Parmesan cheese Put avocados, mango, basil, cheese, peppers, lime juice, salt and honey in a blender until pureed. Pureed mixture then goes into a sauté pan on low heat and add heavy cream and mango rum. • Cook quinoa – this can be prepared a day ahead of time if desired. • Blanch asparagus in boiling water for about 90 seconds. • Season each tuna steak with your favorite blackening seasoning. Using a cast iron skillet on high heat, sear to your liking. We suggest cooking to a rare temperature (115º F) about 1 to 3 minutes on each side depending on thickness of your tuna steak. Place one serving of white quinoa on each plate. Remove tuna steaks from skillet and slice into 10 even slices and fan out on plate over quinoa. Place a stalk of asparagus over every other slice, 5 per tuna steak. Drizzle desired amount of avocado-mango sauce over tuna, the more the better. Sprinkle 1 oz. of diced piquante peppers on top of each tuna steak. Enjoy! 4 oz. diced peppadew piquante peppers Avocado-mango sauce (see recipe) 4 servings of white quinoa (prepare as instructed on package) 1 oz. peppadew piquante peppers 1 tsp. fresh-squeezed lime juice 1 tsp. salt 2 tsp. local raw honey 4 oz. heavy cream 2 oz. Cruzan mango rum Photo by Dusty Hopkins
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