Friday, April 19, 2013

Tuna Steaks w/ Chipotle Lime Shimp & Avocado Salsa

Whew, I have emerged from a waist deep pile of fabric and costumes for a brief period of time.  Who knows what I'll get myself into after this, but for now I can enjoy all the freshness of spring weather and foods.  I made this dinner a couple weeks ago while weirdly daydreaming of the upcoming Jimmy Buffet concert and more understandably daydreaming about our fast approaching Roatan vacation.

Tuna Steaks w/ Chiptole Lime Shrimp & Avocado Salsa
2 5-6 oz tuna steaks (about 3/4 in thick)
Sea salt
Fresh cracked black pepper
Chipotle lime shrimp (recipe below)
Avocado salsa (recipe below)

   Salt and pepper tuna.  Sear in a hot pan over med-high with some oil for 3 minutes per side (med-rare).
   Top with warm shrimp and cool salsa.
   Serves 2.

Chipotle Lime Shrimp
1/2 lb peeled deveined shirmp
1 chipotle minced
2 Tbsp fresh lime juice
2 tsp olive oil
1 tsp honey
1/2 tsp minced garlic
1/2 tsp sea salt

   Combine ingredients.  Let shrimp marinate for 30-45 minutes.
   Over medium heat, cook shrimp (excess marinade discarded) 2-3 minutes per side, until cooked through.

Avocado Salsa
1 avocado, diced
1 roma tomato, seeded and diced
1 Tbsp lime juice
1 Tbsp chopped cilantro
salt to taste

   Combine ingredients, let sit for at least 15 minutes.

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