- 1/2 cup orange juice
- Juice from one lime
- Juice from one lemon
- 1 tsp minced garlic
- Pinch of dried oregano
- 1/2 medium onion, diced fine
- 1/8 Scotch bonnet pepper
- 1 tsp cider vinegar
- 5 ounces Original Cape Cod Potato Chips
- Pinch of salt and freshly ground black pepper
- 8 ounce portion of fresh tuna loin
- 2 Tbsp unsalted butter
- Dash of supermarket sweet chile sauce such as Mae Ploy brand (Trader Joe’s has a house brand that works as well.)
- A few slices of fresh mango or papaya, or even better, Crow Farm peaches in season
Whisk Mojo Marinade ingredients together in a bowl large enough to hold tuna.
Crush potato chips as fine as possible and reserve in a separate mixing bowl.
Sprinkle tuna with salt and pepper and place in a bowl with Mojo Marinade and turn to coat. Marinate for about 1/2 hour, then remove from marinade. Press both sides of tuna into bowl of chips until well coated.
Heat heavy-bottomed non-stick sauté pan over medium-high heat. Add butter and heat until butter melts and foam subsides. Add tuna and pan sear for 2-3 minutes on each side. Remove tuna and slice in half. Top with chile sauce and serve with jasmine rice and sliced fruit.
Tracy’s Tasting Notes: You could definitely go red or white with this dish—whichever suits your mood. A crisp, minerally white would be lovely to balance the citrus flavors in the marinade—and a slightly chilled, good-quality Beaujolais would be a wonderful option for a red. Try: Pala Crabilis Vermentino di Sardinia ($13.99) or Pierre-Marie Chermette Beaujolais Cuvee Traditionnelle ($16.99).
Words by Tracy Anderson / Recipe courtesy of Chef Joe Dunn, Island Merchant, and Pirate Shellfish