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Spicy Tuna Recipe - South Beach Diet Recipe (Phase 2)



  • 2 ounces white pepper
  • 2 ounces black pepper
  • 2 ounces fennel seeds
  • 2 ounces coriander seeds
  • 2 ounces ground cumin
  • 2 tuna fillets (8 ounces each)
  • 4 egg yolks
  • ¼ bunch cilantro
  • ¼ bunch chives
  • ¼ bunch parsley
  • 4 seeded jalapenos (wear plastic gloves when handling)
  • 8 ounces mirin (rice vinegar)
  • 12 ounces olive oil
  • 3 roasted red peppers
  • 1 cucumber, finely sliced


  • Preheat the oven to 325.
  • Roast the white pepper, black pepper, fennel, and coriander for 15 minutes.
  • Mix with the cumin and process all of the spices in a blender until finely ground.
  • Coat the tuna with the roasted spices, and pan sear until medium-rare. Set aside.
  • In a blender, make jalapeno vinaigrette by mixing 2 of the egg yolks with the cilantro, chives, parsley, and jalapenos and 4 ounces of the mirin. Slowly add 6 ounces of oil to emulsify.
  • In a blender, make a roasted red pepper vinaigrette by mixing the remaining 2 egg yolks with the remaining 4 ounces of rice vinegar and the roasted red peppers. Emulsify with the remaining oil.
  • Place the Jalapeno vinaigrette and the roasted red pepper vinaigrette on each half of a large platter. Slice the tuna and place on top of the vinaigrettes. Garnish with the cucumber slices.
  • Since eggs are un-pasteurized, you may want to substitute a liquid pasteurized egg product (like Egg Beaters). One-quarter cup of liquid egg substitute is the equivalent of one whole egg.

Serves 4.


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