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Enjoy this exotic blend of seared tuna with a sweet tangy salsa made with a mixture of honey, lemon and grapefruit.
1. In a clean bowl, combine ginger, garlic, honey and lemon juice. Season with MAGGI MAGIC SARAP® and pepper. Check seasoning.
2. Add pomelo, shallot and cilantro, gently toss and refrigerate for 30 minutes.
3. Meanwhile, season Mahi tuna with MAGGI MAGIC SARAP®. Set aside.
4. Preheat pan and add olive oil. Sear the Mahi tuna fillet on both sides. Remove and set aside.
5. Plate Mahi tuna with chilled pomelo salsa and garnish with peanuts.
Honey is a mixture of sugars and other compounds. With respect to carbohydrates, honey is mainly fructose (about 38.5%) and glucose (about 31.0%), making it similar to the synthetically produced inverted sugar syrup, which is approximately 48% fructose, 47% glucose, and 5% sucrose. It contains only trace amounts of vitamins or minerals. Pomelo also used to garnish salad is a good source of vitamin C.
GOOD TO REMEMBER:
Choose the fish that is best for the recipe. Lean fish is best for
steaming, microwaving, poaching and searing.
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Pan Seared Mahi Tuna Fillet with Pomelo Salsa
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500 g Mahi tuna fillet, cut into 1 inch cubes
1 sachet 8g MAGGI MAGIC SARAP®
2 tbsp olive oil
1 tsp grated ginger
1 clove garlic, minced
2 tbsp honey
3 tbsp lemon juice
1 tsp MAGGI MAGIC SARAP®
1/4 tsp freshly ground black pepper
4 slices segments (approx. half) small pomelo, peeled and break into bite-sized pieces
2 pcs shallot, thinly sliced
3 tbsp minced cilantro
1/4 cup toasted peanuts, coarsely chopped for garnish