• Ingredients: 33
  • Serves: 4

African adobo-rubbed tuna steaks with sugar, or to taste, champagne vinegar, european cucumber, peeled, halved lengthwise, seeded, and very thinly sliced.

Ingredients

For the avocado salsa:

For the adobo:

  • 1 1/2 tsps. toasted and ground coriander seeds
  • 1 tsp. ground ginger
  • 1 1/2 tsps. crushed red pepper flakes
  • 1 1/2 tsps. ground turmeric
  • 1 1/2 tbsps. dry mustard
  • 1 1/2 tsps. grated nutmeg
  • 1 1/2 tsps. ground allspice
  • 1 1/2 tsps. cayenne pepper
  • 1 1/2 tsps. freshly ground black pepper
  • 1 1/2 tbsps. kosher salt
  • 1 tbsp. paprika
  • 1 1/2 tbsps. dried orange peel
  • 1 tbsp. sugar
  • Four 6-ounce tuna steaks
  • 1/4 cup peanut or canola oil

For the cucumbers:

  • 2 1/2 tbsps. sugar, or to taste
  • 1/2 cup Champagne vinegar
  • 1 European cucumber, peeled, halved lengthwise, seeded, and very thinly sliced

Heat in large nonstick skillet over medium-high heat:

To assembl

  • Special equipment: two 12-inch squares cheesecloth

To smoke duck

  • 1 tsp. Darjeeling tea leaves
  • 1 tbsp. fresh cilantro leaves, coarsely chopped

To glaze pears

To finish sauce and duck

  • Special equipment: wok with lid, heavy-duty foil, 12-inch round wire rack, 3-quart baking dish; instant-read thermometer

Directions

For the salsa:

  1. Step 1 In a medium bowl, combine the diced avocados, scallions, peppers, and garlic. In another bowl, whisk together the orange and lime juices, olive oil, and salt and pepper.

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  2. Step 2 Meanwhile, for the cucumbers: Mix the sugar and vinegar in a bowl, stirring well. Add the cucumbers and allow to marinate for about 15 minutes.

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  3. Step 3 To serve, arrange the cucumber in neat slices across each plate. Slice the tuna and lay it over the cucumbers.

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  4. Step 4 Spoon the avocado salsa on top of or around the tuna. Spoon a little of the pickling juices around the cucumbers, and serve.

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For the adobo:

  1. Step 5 Rub each of the tuna steaks with 1 1/2 teaspoons of the oil and sprinkle generously with the adobo.

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  2. Step 6 (Reserve any extra adobo spice rub for another use.) In a nonstick skillet, heat the remaining 2 tablespoons oil until it begins to smoke.

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  3. Step 7 Sear the tuna on each side for only 1 minute — the tuna is served rare. Transfer to a plate and set aside.

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Nutrition information

Calories 826 Carbohydrates 35 g (12%)
Fat 58 g (89%) Protein 46 g (92%)
Saturated Fat 9 g (44%) Sodium 2,774 mg (116%)
Polyunsaturated Fat 10 g Fiber 11 g (45%)
Monounsaturated Fat 36 g Cholesterol 66 mg (22%)