Curried Pineapple Compote over Seared Seeded Ahi Tuna

One of my favorite foods in the whole world is ahi tuna. Seared, blackened, every which way. I keep flash frozen packets in the freezer for an anytime meal. These are quickly thawed in a bowl of warm water  patted dry with paper towels and dinner can be on the table in less than 30 minutes (that is if you don't include the photo shoot...)

Tonight's preparation sears two steaks crusted with black and white sesame seeds and served with a curried pineapple compote complete with bright peppers and a bit or marmalade.

Black and White Sesame Seeds Crusting on Ahi Tuna

 Last of the winter rains with blessed spring on the way.

Raindrops on Daffodils

For the compote recipe, click Read More
Curried Pineapple Compote
Makes about 1 ½ cups

Ingredients
½ cup diced yellow bell pepper
½ cup diced red bell pepper
½ cup diced fresh pineapple
1 ½ tablespoon orange marmalade
juice of 1 lime
juice of 1 mandarin orange (clementine or cutie)
⅛ teaspoon curry powder


Directions
Combine ingredients in 1 quart sauces pan. Bring to a boil, then lower to medium low and simmer for about 10-15 minutes or until sauce thickens and reduces by half.


Cook’s Tips
Served with ahi tuna steaks crusted with white and black sesame seeds.