Curried Pineapple Compote over Seared Seeded Ahi Tuna
One of my favorite foods in the whole world is Ahi Tuna. Seared, blackened, every which way. I keep flash frozen packets in the freezer for an anytime meal. These are quickly thawed in a bowl of warm water patted dry with paper towels and dinner can be on the table in less than 30 minutes (that is if you don’t include the photo shoot…)
Tonight’s preparation sears two steaks crusted with black and white sesame seeds and served with a curried pineapple compote complete with bright peppers and a bit or marmalade.
Curried Pineapple Compote
Makes about 1 ½ cups
½ cup diced yellow bell pepper
½ cup diced red bell pepper
½ cup diced fresh pineapple
1 ½ tablespoon orange marmalade
juice of 1 lime
juice of 1 mandarin orange (clementine or cutie)
⅛ teaspoon curry powder
Combine ingredients in 1 quart sauces pan. Bring to a boil, then lower to medium low and simmer for about 10-15 minutes or until sauce thickens and reduces by half.
Served with Ahi Tuna steaks crusted with white and black sesame seeds.
Elegant and beautiful recipe, like the lovely ivory daffodil. These flavors have such a harmonious glow…we have also received abundant and nourishing rains this week…
Have a great weekend, Robin!
I love the crunch of the combined sesame seeds and the bit of curry inspiration came off the recipe on the back of the frozen fish packaging. Taking ideas from just about anywhere!
Wishing you some warm sunshine and a wonderful weekend as well.