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Summer of Spice Cooking Class Back to Recipes
Miami Spiced Yellowfin Tuna Escabeche
This traditional Mediterranean preparation is very much at home in Miami. Spanish for pickled, escabeche is also sometimes called escovitch (or caveached in Jamaica). In this version, the tangerine adds a light citrus note that enhances the sweet and sour tones of the capers and raisins.

Serves 4
  • 1 Tablespoon Whole cumin seeds, crushed
  • 2 Teaspoons Dried oregano
  • 1 Teaspoon Whole thyme
  • 1 Tablespoon Dried orange zest
  • 1 Teaspoon Ground allspice
  • 1 Teaspoon Chipotle chili flakes
  • 1 Teaspoon Granulated onion
  • 1 Teaspoon Dried minced garlic
  • 1 Teaspoon Freshly ground black pepper
  • 1 Teaspoon Pretzel salt
  • 4 6 oz Tuna Steaks, 1 ½ inch thick
  • ¼ cup Olive oil
  • 4 Cloves Garlic, thinly sliced
  • 1 Cup Celery, peeled and thinly sliced
  • 1/3 Cup Capers
  • 1/3 Cup Raisins
  • ½ Cup Small green Sicilian olives
  • 2 Large Tangerines, segmented and juiced
  • ¼ Cup Fresh mint chiffonade
  • 1/3 Cup Toasted macadamia nuts
To Prepare the Miami Spice:
In a small bowl combine the cumin, oregano, thyme, orange zest, allspice, chili flakes, onion, garlic, pepper and salt.

To prepare the Tuna:
Season the tuna with Miami Spice and drizzle with olive oil. In a large skillet over very high heat, sear the tuna until nicely browned on both sides, about 1-2 minutes. Remove the tuna from the pan, lower the heat and add the remaining olive oil to the same pan. Add the garlic and celery and cook about 4 minutes until golden. Add the capers, raisins and olives, and tangerine juice stirring until lightly glazed. Finish with the tangerine segments.

To Serve:
Slice the tuna across the grain. Spoon the celery–olive mixture into the center of each plate along with any remaining pan juices. Arrange

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