Pan-Seared, Pole-Caught Maguro with Habanero Mango Sauce

Pole-and-line-caught US Atlantic yellowfin tuna is quickly seared in ginger and lemongrass-infused coconut oil and served with a fresh habanero mango sauce..

Pan-Seared, Pole-Caught Maguro with Habanero Mango Sauce

Infused oil

3 tablespoons virgin coconut oil
1 tablespoon freshly-grated ginger
1 6″ piece fresh lemongrass, split
2-3 sprigs fresh cilantro
1/2 fresh habanero, stemmed and seeded

Melt coconut oil over medium heat until very hot but not smoking .  Add ginger, lemongrass, cilantro and chile, remove from heat and allow to steep 20 minutes. Discard lemongrass.

Mango Sauce

1 fresh mango, peeled and cut into chunks
2 tablespoons freshly-squeezed Mayer lemon juice
1 tablespoon black sesame seeds
the ginger, cilantro and chile from above recipe
1 tablespoon infused oil from above recipe
filtered water
sea salt

Add all ingredients to the bowl of a food processor and pulse until smooth, adding water as needed to achieve a spoon-able consistency. Adjust for salt and chill until ready to serve.

Seared Tuna

very fresh tuna steaks, about 1 inch thick
2 tablespoons infused oil from above recipe
sea salt
freshly-ground red and black peppercorns

Heat a cast iron skillet over medium heat for 10 minutes. Coat tuna with infused oil and season with salt and pepper.  Sear about 1 minute per side for rare, then transfer to a cutting board and allow to rest 5 minutes before carving into 3/8 inch thick slices. Spoon mango sauce into the center of a plate and arrange tuna on top. Garnish as you like.

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