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Dukkah Crusted Tuna with Kelewele Plantains

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Total Time (minutes)
45
Difficulty
1
Servings
4
Ingredients
12
Total Prep Time: 20 minutes
Calories Per Serving: 405
Nutrients

Nutrition Facts

1 fillet, 1 plantain, 5 tablespoons dressing

Amount per serving
Calories 405 Calories from fat: 113
% Daily Value*
Fat 13 g 17 %
Saturated 2 g 9 %
Trans 0 g
Polyunsaturated Fat 2 g %
Monounsaturated Fat 7 g %
Cholesterol 45 mg 15 %
Sodium 462 mg 20 %
Potassium 1311 mg 28 %
Carbohydrate 46 g 17 %
Fiber 7 g 23 %
Sugars 19 g
Protein 32 g
Vitamin A 10 %
Vitamin C 30 %
Calcium 4 %
Iron 15 %
Vitamin E 20 %
Thiamin 20 %
Vitamin B6 80 %
Phosphorus 35 %
Magnesium 25 %
Manganese 15 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Ingredients

4 fresh yellowfin (ahi) tuna fillets (about 4 ounces each)
¼ cup dukkah seasoning
3 garlic cloves
1 large DOLE® Yellow Onion, chopped
1 teaspoon grated fresh ginger
½ teaspoon kosher salt
4 ripe DOLE® Plantains, peeled and cut into 3 x ½-inch thick strips
1 tablespoon olive oil
½ medium Dole® Avocado, peeled, pitted and chopped
½ cup fresh cilantro leaves plus additional for garnish (optional)
¼ cup fresh lime juice
Nonstick cooking spray

Directions

  1. Preheat oven to 400°F. Rub tuna with dukkah spice; let stand at room temperature 15 minutes. Pulse garlic, onion, ginger and salt in a blender until almost smooth; pour half in a large bowl. Add plantains and oil; toss. Spread plantains in single layer on rimmed baking pan; bake 25 minutes or until golden brown, turning once.
  2. Blend avocado, cilantro, lime juice and remaining half the onion mixture in a blender until smooth. Makes about 1¼ cups.
  3. Spray tuna with cooking spray. Heat large skillet over medium-high heat; add tuna and cook 6 minutes or until outside is seared but inside remains pink in center and internal temperature reaches 125°F for medium-rare, turning once; transfer to cutting board and thinly slice. Serve tuna with plantain fries and cilantro-avocado dressing garnished with cilantro leaves, if desired.

    Chef Tip

    To make dukkah seasoning, toast ¼ cup raw hazelnuts, 3 tablespoons sesame seeds, 2 tablespoons each sliced almonds, sunflower seeds and coriander seeds, 1 tablespoon each cumin seeds and green peppercorns in a dry skillet over medium-low heat 3 minutes or until fragrant. Pulse spice mixture in blender or spice grinder to a coarse powder. Transfer to a medium bowl; stir in 1 teaspoon each sea salt and sweet paprika. Store in an airtight container at room temperature up to 6 months.



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Dukkah Crusted Tuna with Kelewele Plantains Prep Time:20 minutes Cook time:45 minutes Serves: 4
Nutrition facts: 405 Calories, 13 grams fat
Ingredients: 4 fresh yellowfin (ahi) tuna fillets (about 4 ounces each)
¼ cup dukkah seasoning
3 garlic cloves
1 large DOLE® Yellow Onion, chopped
1 teaspoon grated fresh ginger
½ teaspoon kosher salt
4 ripe DOLE® Plantains, peeled and cut into 3 x ½-inch thick strips
1 tablespoon olive oil
½ medium Dole® Avocado, peeled, pitted and chopped
½ cup fresh cilantro leaves plus additional for garnish (optional)
¼ cup fresh lime juice
Nonstick cooking spray Directions:Preheat oven to 400°F. Rub tuna with dukkah spice; let stand at room temperature 15 minutes. Pulse garlic, onion, ginger and salt in a blender until almost smooth; pour half in a large bowl. Add plantains and oil; toss. Spread plantains in single layer on rimmed baking pan; bake 25 minutes or until golden brown, turning once.Blend avocado, cilantro, lime juice and remaining half the onion mixture in a blender until smooth. Makes about 1¼ cups.Spray tuna with cooking spray. Heat large skillet over medium-high heat; add tuna and cook 6 minutes or until outside is seared but inside remains pink in center and internal temperature reaches 125°F for medium-rare, turning once; transfer to cutting board and thinly slice. Serve tuna with plantain fries and cilantro-avocado dressing garnished with cilantro leaves, if desired.

Chef Tip

To make dukkah seasoning, toast ¼ cup raw hazelnuts, 3 tablespoons sesame seeds, 2 tablespoons each sliced almonds, sunflower seeds and coriander seeds, 1 tablespoon each cumin seeds and green peppercorns in a dry skillet over medium-low heat 3 minutes or until fragrant. Pulse spice mixture in blender or spice grinder to a coarse powder. Transfer to a medium bowl; stir in 1 teaspoon each sea salt and sweet paprika. Store in an airtight container at room temperature up to 6 months.