Recipe: Flea St. Cafe Basil-Crusted Tuna (with jalapeno, ginger and banana)

FLEA ST. CAFE BASIL-CRUSTED TUNA

"A favorite at the Flea St. Cafe, the combination of sweet fruit and the hot peppers complement one another beautifully in this flavorful sauce - perfect draped over tender tuna."

1 tablespoon olive oil
2 tablespoons soy sauce
2 tablespoons mirin cooking wine
1/4 cup finely chopped fresh basil
1/2 teaspoon coarsely ground black pepper
4 sushi-grade (Grade A) tuna steaks (about 1 1/2 pounds)
1 green onion, thinly sliced
1 tablespoon finely chopped fresh ginger
1 garlic clove, minced
1 small red bell pepper, thinly sliced
1/2 hot chile pepper (such as jalapeno or cayenne), thinly sliced
2 bananas, cut into 1/4-inch-thick slices
Chopped fresh basil (for garnish)

Preheat the broiler.

In a shallow bowl, combine the oil, soy sauce, wine, 1/4 cup basil, and black pepper. Add the tuna and marinate in the refrigerator for 15 to 30 minutes.

Remove the tuna, reserving the marinade. Place tuna on a broiler pan.

Broil the tuna for 6 minutes, turning once, until browned and cooked to desired doneness. (With sushi-grade tuna, I prefer it as rare as possible. If not using sushi-grade, cook until opaque). Remove the tuna to a serving plate and keep warm.

Meanwhile, pour the remaining marinade into a medium skillet and add the green onion, ginger, garlic, bell pepper, and chile pepper. Cook, stirring frequently, over medium-high heat for 5 minutes.

Add the bananas to the skillet, remove from the heat, and toss to thoroughly coat the bananas. Spoon over the tuna and garnish with basil.

KITCHEN TIP:
Tuna is delicious when cooked rare, and many restaurants now serve it this way. If you're cooking it rare, be sure to purchase the highest quality tuna available, which is sushi-grade tuna, also known is Grade A.

Makes 4 servings

Per serving: 245 calories, 28 g protein, 23 g carbohydrates, 5 g fat, 51 mg cholesterol, 3 g fiber, 566 mg sodium

Source: Your Organic Kitchen: The Essential Guide to Selecting and Cooking Organic Food by Jesse Ziff Cool