CHEF ALLEN’S : South Florida’s Premiere Gourmet Restaurant
The Restaurant
Our Menus
The Chef
The Kitchen
Cooking Experiences
Calendar Of Events
Contact Us
Welcome to Chef Allen’s
At A Glance | Recipes | Glossary | Talking About Food | Summer of Spice Cooking Class | Mango Tour

Printer Friendly Version Printer Friendly Version

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

Chef Allen’s Signature Products
Chef Allen’s Signature Products
Chef Allen's
Signature Products

click here

Chef Allen’s Latest Media

Reality Cooking Class featured on WSVN 7's Style Files

Chef Allen’s Email List

Search Chef Allen’s

Chef Allen’s Links
Sustainable Seafood
At It's Best

Sustainable Seafood
Click For More Info

Chef Allen’s Links
Citrus Célébré

Fresh from Florida Blog

Share Our Strength

American Institute of Wine and Food

Local Harvest

Daily Bread Food Bank

The James Beard Foundation

National Mango Board

SecurityMetrics for PCI Compliance, QSA, IDS, Penetration Testing, Forensics, and Vulnerability Assessment

Chef Allen’s ©1997-2006, Chef Allen's, Inc. | 305.935.2900
Contact Us | Site Map
site design : Alaskan Star Interactive