Atún Aleta Amarilla Con Salsa De Piña A La Parrilla
Este plato ejemplifica la simplicidad en su mejor momento.
Esta receta es de “Emeril at the Grill” por Emeril Lagasse.
Raciones
Este plato ejemplifica la simplicidad en su mejor momento.
Esta receta es de “Emeril at the Grill” por Emeril Lagasse.
Raciones
Hayden
26.04.2023 @ 22:25
This dish exemplifies simplicity at its finest. This recipe is from “Emeril at the Grill” by Emeril Lagasse. 4 servings. The ingredients: 1 pineapple, peeled and cut into 1/2-inch thick rounds, 6 tablespoons of olive oil, 1/4 cup finely chopped red onion, 1/4 cup chopped red pepper, 1/4 cup rice vinegar, 2 jalapeños, seeded and chopped, 2 tablespoons freshly squeezed lemon juice, 1 tablespoon finely chopped fresh cilantro, 1 1/2 teaspoons chopped garlic, 1 1/2 teaspoons salt, four 6-ounce yellowfin tuna steaks, 1 tablespoon Creole seasoning, fresh cilantro sprigs for garnish. Directions: 1. Preheat a grill or grill pan to medium-high. 2. Brush both sides of the pineapple rounds with 1 tablespoon of olive oil. Place the pineapple on the grill and cook, turning the rounds occasionally, until lightly softened and well marked by the grill, 2 to 3 minutes per side. Remove from the grill and let cool to room temperature. 3. Cut the pineapple rounds (discard the tough core portions) and place the diced pineapple in a medium nonreactive bowl. Add the red onion, red pepper, rice vinegar, jalapeños, lemon juice, cilantro, and chopped garlic. Drizzle with the remaining 3 tablespoons of olive oil, and stir well to combine. Season with 1/2 teaspoon of salt, and set the salsa aside. 4. Season the tuna steaks with the remaining 1 teaspoon of salt and Creole seasoning, and brush with the remaining 2 tablespoons of olive oil. Place the steaks on the grill, turning them 45 degrees after 2 minutes. Cook for 2 more minutes. Flip it over, grill the steaks for an additional 2 minutes or until medium-rare. Remove the tuna from the heat and let it rest briefly before serving it with the grilled pineapple salsa. Garnish with cilantro sprigs.