Preparation:
Black Bean Muneta:
Bring the water to a boil, reduce the heat to low, cover and simmer until the beans are cooked through. Strain the cooking liquid off from the beans and reserve; remove the bay leaf from the beans before the next step.
Cooked Black Beans strained off all liquid
While the beans are still hot, place in the food processor with all ingredients and puree until smooth. Scrape the bowl down two or three time to ensure that all beans are pureed. If there is not enough moisture in the beans, add a little of the cooking liquid you reserved. The consistency should be that of mashed potatoes.
Tuna Crust:
Season the tuna; rub with the sesame oil. Then roll the tuna around in the mixture of the sesame seeds and cilantro, pressing on all sides, packing the crust on the fish. Heat a saute pan until hot, add a little oil. Place the fish in the oil, careful not to splash. Sear on every side for 30-40 seconds remove from the pan.
Coconut Papaya Sauce:
In a separate saute pan from that of the fish, heat the vegetable oil. Add the coconut and move around until light brown, than add the papaya and sugar. Flame with rum. In a mixing bowl, whisk the corn starch with the coconut milk. Pour the mixture into the saute pan. Bring to a boil and reduce for 1 minute.
Garnish: 1/2 Each Orange, segmented 1 Each Lime, segmented 2 Each Sprig of Cilantro
Full name of recipe: Sesame-Cilantro Crusted Tuna with Black Bean Muneta and Papaya Coconut Sauce
February 15 , 1999
Recipe for “Good Morning Texas” February 15th. The Executive Chef of the Samba Room, Phil Butler, woke up our taste buds this morning with a recipe that mixes Cuban and Latino flavors! He prepared a sesame cilantro crusted tuna for us today.
MC Formatted by Barb @ PK using MC Buster and NTS on 2/21/99 |
