Cashew & Toasted Coconut Salad with Mango Tamarind Dressing and Cayenne Peppercorn Tuna Steak
Salad:
4 C. Mixed Greens
1/4 C. Roasted Cashews
1/4 C. Toasted Coconut
1 Mango, Sliced thin
Toss all ingredients together in large bowl. Plate and set aside.
Mango Tamarind Dressing:
1 C. Mango Juice Concentrate (or sliced mango)
1/3 C. Tamarind Pulp/Puree or Concentrate
1/3 C. Rice Vinegar
1/4 C. Fresh Cilantro
1/4 C. Roasted Cashews
2 T Fresh Basil
2 T Sugar (try subbing for agave nectar!)
1 Garlic Clove
1/2 Jalapeno, chopped
1/2 t. Ginger
Salt & Pepper to taste
Combine all ingredients in blender and blend until emulsified. Season to taste. Top over salad mix.
Tuna:
1 T Butter
1 T Olive Oil
1 t Pink Peppercorns
1 t Black Peppercorn
2 4-oz Tuna Steaks
1/2 t Cayenne Pepper
1/2 t Red Hawaiian Sea Salt
Melt butter with olive oil in a skillet on medium high heat. Add pink and black peppercorns. Cook until they soften and begin to pop, about 5-7 minutes. Season tuna steaks with cayenne pepper and sea salt. Place in skillet and cook until desired doneness, about 1-11/2 minutes per side for rare.
4 C. Mixed Greens
1/4 C. Roasted Cashews
1/4 C. Toasted Coconut
1 Mango, Sliced thin
Toss all ingredients together in large bowl. Plate and set aside.
Mango Tamarind Dressing:
1 C. Mango Juice Concentrate (or sliced mango)
1/3 C. Tamarind Pulp/Puree or Concentrate
1/3 C. Rice Vinegar
1/4 C. Fresh Cilantro
1/4 C. Roasted Cashews
2 T Fresh Basil
2 T Sugar (try subbing for agave nectar!)
1 Garlic Clove
1/2 Jalapeno, chopped
1/2 t. Ginger
Salt & Pepper to taste
Combine all ingredients in blender and blend until emulsified. Season to taste. Top over salad mix.
Tuna:
1 T Butter
1 T Olive Oil
1 t Pink Peppercorns
1 t Black Peppercorn
2 4-oz Tuna Steaks
1/2 t Cayenne Pepper
1/2 t Red Hawaiian Sea Salt
Melt butter with olive oil in a skillet on medium high heat. Add pink and black peppercorns. Cook until they soften and begin to pop, about 5-7 minutes. Season tuna steaks with cayenne pepper and sea salt. Place in skillet and cook until desired doneness, about 1-11/2 minutes per side for rare.
