Dukkah Crusted Tuna with Kelewele Plantains

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.

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.