Citrus ginger crusted tuna loin served with fufu, chayote slaw, and smoked tomato vinaigrette

Indulge in a flavorful citrus ginger crusted tuna loin paired with refreshing chayote slaw and a smoky tomato vinaigrette, a culinary masterpiece.

Ingredients:

• 6 (7 to 230g) tuna loins
• Salt and pepper
• 2 tablespoons Dijon mustard
• 3 tablespoons freshly grated ginger
• 1 tablespoon lemon zest
• 1 tablespoon lime zest
• 1 tablespoon orange zest
• 3 cups fine cornmeal
• 1 cup all-purpose flour
• 4 eggs lightly beaten
• 2 to 3 tablespoons salad oil
• Fufu, recipe follows
• Chayote Slaw, recipe follows
• Smoked Tomato Vinaigrette, recipe follows
• 6 slices smoked bacon, diced
• 1 onion, diced small
• 1 ripe plantain peeled and cut into 1-inch cubes
• 4 teaspoons sour cream
• 1/2 cup rice wine vinegar
• 1 lime, juiced
• 1/2 cup salad oil
• 3 chayote, julienne
• 2 cups julienne green cabbage
• 1 seedless cucumber, julienne
• 1 cup fresh corn kernels
• 1/2 red bell pepper, julienne
• 1 cup julienne jicama
• 1/4 tablespoon chopped habanero, optional
• 2 teaspoons chopped cilantro
• Salt and pepper
• 12 ripe plum tomatoes halved crosswise
• 1 cup salad oil
• Kosher salt and freshly ground black pepper

Instructions:

1. Season the tuna with salt and pepper. 
2. Spread mustard over the tuna using a pastry brush. 
3. Prepare three bowls. Combine ginger and zests with cornmeal in one bowl. Place flour in a second bowl. Crack the eggs into a third bowl. 
4. Coat the tuna with flour, then dip in the eggs, and finally coat with the cornmeal. Allow to dry for approximately 2 to 3 minutes. 
5. Heat a saute pan, pour in oil. Add the tuna to the pan and cook until browned on all sides, for about 1 to 2 minutes per side. 
6. Cut the tuna into slices and arrange with Fufu, Chayote Slaw, and Smoked Tomato Vinaigrette. Optionally top with fried plantains and grilled shrimp.
7. Cook the bacon and onions in a hot skillet until the bacon is crispy and the onions caramelize. Remove from heat. Boil water in a saucepan. Add plantains, simmer until tender, around 15 to 18 minutes. Drain, transfer to a mixing bowl, and mash together with bacon and onions. Keep warm.
8. Whisk sour cream in a large mixing bowl until creamy, then mix in vinegar, lime juice, and oil. Add all other ingredients and combine. Adjust taste with salt, pepper, or vinegar. Serve at room temperature.
9. Place tomatoes on a perforated pan over a smoker set on high heat until you see smoke. Cover tightly and reduce heat to medium. Smoke tomatoes until they are hot and tender, approximately 25 to 30 minutes. Blend smoked tomatoes, oil, and seasonings until smooth. Taste and adjust seasonings.

Summary:

• Calories: 9018 kcal
• Fat: 472 g
• Protein: 439 g
• Carbs: 775 g
• Potassium: 13844 mg
• Magnesium: 1202 mg