YaYa’s Tuna With Jalapeño Cream Sauce
Ingredients
- 1/2 cup reduced-fat sour cream
- 1 jalapeño pepper seeded and finely chopped
- 1 T. fresh lime juice 1/2 lime
- 1/4 cup chopped fresh cilantro
- 1/4 t. salt
- 1 T. chili powder
- 1/4 t. salt
- 4 6 oz tuna steaks (about 1 inch thick)
Instructions
- Combine first 5 ingredients and set aside. This mixture will be your jalapeño sour cream sauce.
- Combine chili powder and 1/4 t. salt; rub this mixture over the fish.
- Coat the fish with cooking spray.
- Heat a large nonstick skillet over medium-high heat; add fish and cook for 3 minutes on each side or until desired degree of doneness.
- Serve with the sour cream mixture you prepared in step 1.
Yaya’s Tips for Success
- Choose sushi-grade tuna for the best flavor and texture.
- Don’t overcook the tuna; aim for a beautiful sear on the outside while keeping the inside rare or medium-rare.
- For the sauce, remove the seeds from the jalapeños to control the heat level.
- Let the tuna rest for a few minutes after searing to retain its juices.
Yaya’s Customization Ideas
- Add a handful of fresh cilantro to the sauce for an herby kick.
- Swap jalapeños for serrano peppers if you prefer a spicier sauce.
- For a smoky flavor, char the jalapeños before blending them into the sauce.
- Garnish with thinly sliced avocado or pickled red onions for added texture and color.
Yaya’s Original Recipe Card
