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