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Nutrition Facts
Serving Size 434 g
(Approx. 6 Servings)
Amount Per Serving
Calories 590 Calories From Fat 310
% Daily Value*
Total Fat 34 g 52%
Saturated Fat 6 g 30%
Trans Fat 0.0 g
Cholesterol 55 mg 18%
Sodium 650 mg 27%
Total Carbohydrate 43 g 14%
Dietary Fiber 11 g 44%
Sugars 21 g
Protein 33 g
Vitamin A 15% Iron 15%
Vitamin C 45% Calcium 6%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Ginger Habanero Seared Tuna Tower
Prep Time
30 minutes
Cook Time
5 minutes
Total Time
35 minutes
Serves
6  People

Ingredients

Recipe makes 6 Servings

4 Ahi tuna steaks, thawed
2 Tbsp avocado oil
1 Tbsp sesame oil
2 Tbsp Adams Reserve Saigon Sunrise Rub
3/4 cup(s) Vela Farms Ginger Habanero Jelly
1 Tbsp low salt soy sauce
10 small plums, small dice
1/2 cup(s) green onion, finely diced
4 large Hass avocados, cut into small cubes
1/2 cup(s) fresh cilantro, finely diced
1/4 cup(s) gari (pickled sushi ginger), finely chopped
1/3 cup(s) salted and roasted cashews, finely chopped
2 Tbsp Fini Modena Reduction of Balsamic with Soy Sauce
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Instructions

1
Heat a large skillet over medium-high heat.
2
Lay tuna steaks out on a plate. Combine avocado oil and sesame oil together in a small bowl and rub evenly onto both sides of steak. Some oil will be left over. Sprinkle both sides of tuna with rub.
3
When skillet is hot add remaining oil to pan. Lay tuna into hot pan gently and sear 2 1/2 minutes on each side. Tuna should still be pink and a little rare in the middle. Remove tuna from pan and set aside to cool
4
Allow tuna to cool completely before cutting into small cubes.
5
Melt jelly in a microwave safe dish. Add soy sauce and mix together. Drizzle tuna with ginger habanero mixture. Toss gently to coat evenly.
6
Tuna towers can be built in either 6 individual 3 inch ring molds or a single 8 inch spring form pan (do not use bottom of spring form pan, ring part only). Molds should be placed directly on serving plates, since tower cannot be moved once constructed.
7
To construct tower, make a single layer of plums, green onions, tuna into mold. Press down gently, but firmly. Add avocado, cilantro, gari and cashews in layers on top. Press down again, but very gently.
8
Chill tuna tower in ring mold or spring form pan until ready to serve.
9
Remove mold. Drizzle with balsamic reduction and serve immediately with rice crackers or toasted wonton wrappers

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