----------------------ABU DHABI----------------------

Saturday, August 4

Pineapple selection and storage :

Peak season for pineapple is from March to July, but it is available year-round. Once the fresh pineapple is cut from the plant, it will not ripen any further, so forget about letting it ripen on the counter. Without any starch reserves to convert to sugar, it will simply begin to rot and ferment. Fresh ripe pineapples should have green, fresh-looking leaves in a small, compact crown, and a leaf should be easy to remove if fully ripe. Once again, the nose proves to be a powerful tool in determining ripeness. The fruit should be plump, feel heavy and have a strong sweet, but not fermented, pineapple aroma. Coloring may be green or yellow-gold, depending on the variety. Feel the bottom. It should yield to medium pressure, have no indication of mold, and the eyes should be bright, shiny and flat. Avoid any that are dry or look old and wrinkly. Dark eyes, soft spots and yellowed leaves are all indicators of a pineapple way past its prime.

Spiced Tuna with Pineapple Glaze Recipe


Spice Rub:

1 tbs minced ginger
1 tbs ground turmeric
1 tbs cinnamon
1 tsp ground cloves
1 tbs red pepper flakes
1 tbs salt
1 tbs crushed cardamom
1 tbs cumin seeds


1 cup pineapple juice
1/2 cup white vinegar
1 tablespoon minced ginger
1/4 cup soy sauce
1/4 cup packed brown sugar
1/2 cup tomato ketchup
1/4 cup lime juice (about 2 limes)
1/4 cup finely chopped cilantro
1 tablespoon white pepper
4 tuna steaks, about 1-1/2 inches thick
4 slices pineapple, 1 inch thick with the peel left on


Make the spice rub: Combine all the spice rub ingredients in a large saute pan, mix well, and heat over medium heat, shaking frequently, until they just begin to smoke, 2 to 3 minutes. Remove from the heat and allow to cool, then grind in a coffee grinder, spice mill, or mortar and pestle until fine. A mini food processor will work too.
Make the glaze:Combine the pineapple juice, vinegar, ginger, soy sauce, and brown sugar in a small saucepan and bring to a boil. Reduce the heat to low and simmer until the volume is reduced by half, about 30 minutes. Add the catsup and cook an additional 5 minutes. Remove from the heat, add the lime juice, cilantro, and white pepper, and mix well.
Rub the tuna on all sides with the spice rub. Grill the tuna over a medium fire for 4 to 5 minutes per side, or until a peek into the interior shows some pink. This is for medium-rare. Spoon some of the glaze over each tuna steak and serve with a slice of pineapple.


Feel free to comment on the dish in the comments page, or anything else you might find of interest here..thanks!

No comments: