Passion Fruit Habanero Glazed Ahi Tuna Steak w. Roasted Fall Vegetables

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Personal Chef | Catering Service New York - Chef Nigel > Uncategorized > Passion Fruit Habanero Glazed Ahi Tuna Steak w. Roasted Fall Vegetables

Passion Fruit Habanero Glazed Ahi Tuna Steak w. Roasted Fall Vegetables

Ingredients:

  • 4-5 ounce tuna steaks
  • 2 tbsp of extra-virgin olive oil
  • 2 tbsp of canola oil (for searing tuna steak)
  • 1 medium butternut squash – peeled & chopped into ½ inch cubes
  • 5 parsnips, peeled & chopped into ½ inch cubes
  • 1 yellow squash, chopped into ½ inch cubes
  • 2 tbsp of Chef Nigel’s Passion Fruit Habanero Sauce
  • 1 tsp fresh ground black pepper (half for tuna and the other half for vegetables)
  • 1 tsp salt (half for tuna and the other half for vegetables)
  • ½ tsp cinnamon
  • ½ nutmeg

Instructions for Tuna Steak:

  1. Sprinkle salt and pepper on both sides of the tuna steak and set aside.
  2. Heat a non-stick pan, add canola oil, and make sure your pan is very hot.
  3. Add tuna to hot pan and sear for 2 to 3 minutes on each side.
  4. After searing on both sides, remove from heat and brush both sides with Chef Nigel’s Passion Fruit Habanero sauce.

Instructions for Roasted Fall Vegetables:

  1. Preheat oven to 400 degrees.
  2. In a mixing bowl, toss butternut squash, parsnips, yellow squash and zucchini with olive oil, salt, pepper, cinnamon and nutmeg.
  3. Mix well.
  4. Place the butternut squash and parsnips on one baking pan, and the yellow squash and zucchini on another (the roasting time is different).
  5. Roast vegetables until tender and golden brown – about 20-30 min for yellow squash and zucchini and about 45 min-1 hour for butternut squash and parsnip.
  6. For plating, place some of the vegetables on the plate first and add your glazed tuna on top. You can brush a bit more of the passion fruit on top, and sprinkle some fresh chopped parsley for garnish.
  7. Enjoy!!

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