Seared tuna with avocado salsa. (Photo courtesy of Petty Elliot)
Avocado is native to South America and cultivated today in many part of tropical countries, including Indonesia. The pear-shaped fruit has grained or smooth and shiny skin texture wrapped around dark green or purplish-brown flesh. It is easy to find local avocados at the supermarket for a reasonable price, but it is not easy to find high-quality local avocados with the perfect ripeness and texture.
Local avocados are larger in size compared to their imported counterparts, with smooth and shiny skin. The ripe flesh of an avocado should have a rich buttery taste and texture. You can check if an avocado is ripe by gently pressing into its skin. If the fruit is soft yet firm, it is good to buy. You can buy a young avocado and let it ripen for few days by wrapping the fruit in newspaper then leaving it at room temperature.
An avocado has a large, round seed, the size of a golf ball, which comes away easily with the gentle flick of a knife.
Avocados are very high in fat compared to other fruit. But don’t let that deter you from including avocado in your diet as it contains mono-unsaturated fat, which helps reduce the risk of cancer and heart disease. Avocados also have a high content of vitamin A and potassium.
Avocado is versatile. You can make cold avocado soup; add slices to a salad; serve it as the main course with meat, and of course, dessert. It is good idea to prepare an avocado only at the very last moment as it becomes discolored when exposed to air.
Perhaps one of the most famous avocado dishes in the world is Mexican guacamole, which is made from mashed avocados mixed with chili, red onions or shallots, lime juice and coriander leaves. But there are many contemporary recipes that also include avocados.
In classic Indonesian cooking, avocados are rarely used for savory dishes. But avocado juice ( jus alpukat ) is very popular and it can be found almost everywhere, from street vendors to upmarket restaurants. It is usually blended with condensed milk, chocolate powder and even a touch of coffee, depending on the region. You can also try making avocado mousse, which is basically smooth avocado blended with dark chocolate, a touch of sugar and cream. This is an instant dessert, which can be whipped up in no time at all.
This week I have prepared a recipe for seared tuna fillet with avocado and tomato salsa. It is very easy to make and tastes delicious. Enjoy!
Seared tuna with avocado salsa
It is important to use sashimi-quality tuna fillet and to simply sear the tuna. Add more chili if you like for a very spicy taste. Serves 4.
Ingredients
•300gr tuna fillet; 2 tablespoons vegetable oil; 2 tablespoons lime juice; 2 tablespoons chopped fresh mint or basil; a handful of young mint or basil leaves; salt and black pepper to season.
• For the salsa : 2 firm and ripe large avocados, peeled and halved, stoned and chopped into small cubes; 3 tomatoes, diced and chopped into small cubes; 2 tablespoons lime juice; 4 tablespoons extra virgin olive oil; 3 red chili peppers, sliced thinly; 4 shallots, peeled and sliced thinly; salt and black pepper to taste.
Directions:
1. To make the salsa: Place all the ingredients into a large bowl, except the lime juice and mint or basil leaves, and place into the refrigerator while preparing the tuna.
2. Season the tuna with salt, lime juice and black pepper. Sprinkle chopped mint on the tuna and set it aside.
3. Heat a frying pan until very hot and add oil. Place the tuna steak into the frying pan and sear each side about 30 seconds each. Remove the tuna from the pan and place it on a chopping board.
4. Remove the salsa from the refrigerator. Add lime juice, mint or basil leaves, and season with salt and black pepper. Taste the final seasoning.
5. To serve, cut the tuna into slices 2cm thick. Divide the salsa into four serving plates and place the sliced tuna on top of each plate. Garnish with baby mint or basil leaves. Serve immediately.
The post Food for Thought: Avocados, for Putting That Fruity Fresh Finish to the Perfect Dish appeared first on The Jakarta Globe.