Seared Albacore | HerbNZest Pumpkin Curry Pesto Raita

[kad_vimeo url="http://vimeo.com/107616754"]  

Chef Jenn Louis (Lincoln Restaurant + Sunshine Tavern, Portland, OR) utilizes HerbNZest's Pumpkin Curry Pesto to craft a delectable Raita with coconut + spices to pair with a perfectly seared Albacore.  Follow along step-by-step with Jenn Louis in the tutorial above. Full recipe below.

Enjoy!

Ingredients

2 8 ounce, albacore filets (substitute with sea bass, halibut, sole, or even chicken + or tofu)

2 cups, plain Greek yogurt

1 cup, HerbNZest Pumpkin Curry Pesto

2/3 cup, dried shaved coconut

1 lime, zested

1/4 lime, juiced

4 ounces, cucumber, diced small

2 tablespoons, mint, fine chopped

1 teaspoon, cayenne

1 teaspoon, cumin, toasted and ground

1 teaspoon, sea salt cup

Directions

For The Albacore:

Heat a pan on the stove with olive oil. Season Albacore on all sides with salt. When oil has just begun to smoke, quickly sear Albacore on all four sides, approximately 45 seconds per side. Remove Albacore from pan. The fish should remain rare in the middle.

For The Raita:

Combine all ingredients in a medium bowl. Stir to combine.

Plating:

Place two spoonfuls of Raita on plate. Slice Albacore at a bisect angle. Top plate with sliced tuna. Garnish with salt, olive oil, and mint.