BBQ Sushi Tuna Satays with Mango

00:40:00

"I love Thai style salads with lots of herbs and roasted nuts. I wanted to find a way to put my own unique spin on this concept. When cooked on a grill, this smoky rub marries with the charred flavor of the tuna and pairs beautifully with the sweet, citrus notes of the salad." - Chris Santos

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Ingredients
- Serves 2 +
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2 Scallion
1/4 teaspoon Ground Cumin
1 tablespoon Chili Powder
2 teaspoon Orange Juice
1 package Mayonnaise
2 teaspoon Sriracha
2 tablespoon Peanuts
1 ounce Tortilla Chips
1 Pasilla Chili Pepper
1 tablespoon Ground Coriander
1 tablespoon Ancho Chili Powder
1 tablespoon Seafood Seasoning
1 teaspoon Crushed Red Pepper Flakes
2 Ahi Tuna Steak
8 ounce Jicama
3/4 cup Rattler BBQ Sauce
0.25 ounce Fresh Cilantro
1/2 teaspoon Salt
2 tablespoon Olive Oil
Directions HIDE IMAGES
STEP 1
Preheat the oven to 400 degrees F (200 degrees C).
STEP 2
Discard stems, seeds and pith of the Pasilla Chili Pepper (1) and Red Bell Pepper (1). Slice into 1/4 inch strips and place in a medium bowl.
STEP 3
Cut the Jicama (8 ounce) into 1/4 inch planks. Stack the planks then slice into matchsticks; add to bowl.
STEP 4
Remove the Fresh Cilantro (0.25 ounce) leaves and discard stems. Add 1/2 the leaves to the bowl; reserve the remaining leaves.
STEP 5
Peel the Mango (1). Slice through the flesh around the pit. Thinly slice into strips as you did with the peppers and jicama; add to bowl.
STEP 6
Slice the Scallion (2) on the bias; hold.
STEP 7
Pat dry the Ahi Tuna Steak (2) with paper towels. Cut each tuna loin in half, and then into 6 equal pieces or cubes. Place in a second medium bowl.
STEP 8
Pour Rattler BBQ Sauce (3/4 cup) on the tuna cubes in the bowl. Toss gently so that each piece of tuna is well coated; place in the refrigerator and hold.
STEP 9
Open the bag of Tortilla Chips (1 ounce) to allow the air inside to be released, then crush the chips with your fingers until they become fine crumbs.
STEP 10
Pour the tortilla chip crumbs onto a plate and add the Ground Coriander (1 tablespoon), Chili Powder (1 tablespoon), Ancho Chili Powder (1 tablespoon), Seafood Seasoning (1 tablespoon), Ground Cumin (1/4 teaspoon), Crushed Red Pepper Flakes (1 teaspoon), and Salt (1/2 teaspoon).
STEP 11
Stir well to thoroughly combine and spread the mixture out on the plate evenly.
STEP 12
Moisten the some wooden skewers by holding them under running water for 1 minute.
STEP 13
Press all 6 sides of each tuna cube into the rub to coat evenly.
STEP 14
Thread 3 pieces of fish onto each skewer.
STEP 15
Heat Olive Oil (2 tablespoon) in a large sauté pan over medium-high heat.
STEP 16
When hot, place skewers into the pan and sear on all sides for 6 to 8 seconds per side. Do not burn!
STEP 17
Remove the tuna from the pan and repeat process with remaining skewers.
STEP 18
Place all skewers in oven for 2 to 3 minutes or until desired doneness; remove from oven.
STEP 19
Into a small bowl, stir together Orange Juice (2 teaspoon), Mayonnaise (1 package) and Sriracha (2 teaspoon).
STEP 20
Add the roasted Peanuts (2 tablespoon) and mayonnaise mixture to the mango salad and toss.
STEP 21
In the center of two plates, place equal amounts of the mango salad.
STEP 22
Lay one tuna skewer on top of the salad, and then the other skewer on top of that skewer at an angle. Garnish with green onions and remaining cilantro leaves. Serve and enjoy!
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