Morada Restaurant’s Seared Ahi Tuna & Citrus


1 pound ahi tuna

1 avocado

1 pink grapefruit

1 cara cara orange

1 Taro root


  1. Peel the taro root and slice on a mandolin as thin as possible, heat 4 cups of peanut oil to 350 degrees using a candy thermometer . Gently place each slice of taro root into the oil and fry until it begins to brown, remove and place on a paper towel.
  2. Cut the ahi tuna into 3 inch rectangles and season with salt and black pepper, heat a sauté pan on high ad cooking oil. Once the cooking oil is smoking gently place the tuna in the pan and sear each side for 10-20 seconds. Remove from pan let cool then slice into thin slices.
  3. Peel and segment the grapefruit and orange.
  4. Dice the avocado into ½ inch cubes
  5. Mix the avocado and citrus together in a bowl with olive oil and place about 2 tablespoons on a small plate or bowl, place 2-3 slices of tuna on top then 2-3 taro root chips. Garnish with cilantro leaves and fleur de sel

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  4. Jimmy O’s Award-Winning Chili
  5. On The Menu Recipe: Osteria Romantica’s Espresso Martini

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Posted by Staff on Oct 16, 2013. Filed under Food, Recipes. You can follow any responses to this entry through the RSS 2.0. You can skip to the end and leave a response. Pinging is currently not allowed.

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