Sunday, June 19, 2011

Summer fun in Jackson... Tequila Lime Tuna and salsa

Our summer here and Jackson has started off with life full of blessings! My husband and I have grown to love this new restaurant in Fondren called Babalu's. For those who know me, I am constantly craving to sit outside and be in the moment of summer fun! Last week, we sat out on the patio and had such a great night! Our waiter (Adam- who you mus request) made our night! Not only was I loving sitting out side, we had lengthy discussions with Adam on the food ingredients and pairings of the different wines. Babalu buts fresh ingredients from local Mississippi farmers and elementary schools here in Jackson. How wonderful it is to give back to the community and create amazing tapas dishes. After laughing and practically licking our plates, I have come up with a new recipe in honor of one of may favorite little restaurants here in Jackson. Thank you for reminding me of 30A while sipping a fresh margarita with Agave nectar sitting outside with the man I love!

1/2 cup tequila
1 cup freshly squeezed lime juice (5 to 6 limes)
1/2 cup freshly squeezed orange juice (2 oranges)
1 tablespoon chili powder
1 tablespoon minced fresh jalapeno pepper (1 pepper seeded)
1 tablespoon minced fresh garlic (3 cloves)
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
4- 1” thick tuna steaks… any tuna steaks will work as will Mahi, Mahi, Salmon, or any other dense fish that will flake nicely when grilled.

Combine the tequila, lime juice, orange juice, chili powder, jalapeno pepper, garlic, salt, and pepper in a large bowl. Add the tuna. Refrigerate up to 3 hours.

Heat a grill pan and brush with oil to prevent the sticking. Remove the tuna from the marinade, sprinkle with salt and pepper, and grill for about 4 minutes and turn. Cook for another 3-4 minutes, until just cooked through. The tuna should be cooked until slightly pink in the center. It’s best to have it cooked medium, not too rare since you want the tuna to flake easily. Remove from the grill and let set for 5 minutes. Use tongs to shred the tuna for the tacos.


Makes 1 Quart
3 cups fresh pineapple, diced very small
1 large ripe red tomato, seeded and diced very small
1 Tbsp. fresh minced garlic
3 Tbsp. fresh chopped cilantro
¼ cup lime juice
½ cup red onion, diced very small
Salt to taste
1 Tbsp. jalapeno pepper, seeded and minced very small

Combine all ingredients. Taste and add more jalapeno pepper if you like a spicy hot salsa. This has medium heat. Perfect condiment with fish, pork, and chicken.
Let come to room temperature before serving time.

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