Tuna Pineapple Skewers with Purple Smashed Potatoes

Not a difficult meal to make, though in order for the elements to be ready at the same time, a little planning is necessary. Begin by skewering the tuna, pineapple and peppers, and making the sauce. Then shift your attention to the potatoes. Once cooked, they stay warm in the oven as you finish the tuna. It can be grilled or sauteed in a skillet and takes just a few minutes per side. A sweet, sticky soy-lime sauce coats the skewers. Served with the crusty, salted sesame potatoes, the dish is nicely grounded.

Tuna Pineapple Skewers with Purple Smashed Potatoes

Prep Time 15 minutes
Cook Time 35 minutes
Not a difficult meal to make, though in order for the elements to be ready at the same time, a little planning is necessary. Begin by skewering the tuna, pineapple and peppers, and making the sauce. Then shift your attention to the potatoes. Once cooked, they stay warm in the oven as you finish the tuna. It can be grilled or sauteed in a skillet and takes just a few minutes per side. A sweet, sticky soy-lime sauce coats the skewers. Served with the crusty, salted sesame potatoes, the dish is nicely grounded.
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Course Main Course
Servings 4

Ingredients
 

  • 1 ½ pounds fresh tuna steak
  • 1 ½ cups pineapple, cut into large cubes
  • 1 red bell pepper
  • chopped cilantro or basil for garnish

For the glaze:

  • 3 tablespoons soy sauce
  • 3 slices fresh ginger
  • 1/3 cup honey
  • 1 ½ tablespoons lime juice

For the potatoes:

  • 1 pound purple potatoes
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1 tablespoon sesame seeds

Instructions
 

  • Cut the tuna into cubes about 1-inch square. Seed and stem the bell pepper and cut into 1-inch pieces. Skewer the tuna, pineapple, and bell pepper, making sure to include about 3 pieces of tuna per skewer. Place on a plate, drizzle with sesame oil and sprinkle with salt, and set aside in the refrigerator until ready to cook.
  • Next prepare the glaze. In a small saucepan, cook all the ingredients for the glaze over medium heat for about 4-5 minutes until thickened. Remove the ginger and pour the sauce into a small serving bowl.
  • Now cook the potatoes. Put the potatoes in a medium saucepan and fill the pot with water, enough to cover the potatoes by two inches. Bring to a boil, then reduce to a simmer and cook the potatoes for 20-40 minutes depending on their size. Test with a knife – if it goes through to the center easily, they are finished. Drain the water off.
  • Heat a large skillet over medium heat and add the oil. It should be enough to generously coat the bottom. I prefer a cast iron skillet here to get the potatoes extra crispy, but a stainless steel skillet will also work. Place a potato on your work surface, and using the heel of your hand, smash it until it breaks and flattens slightly, but is still in one piece. Place the smashed potatoes the hot oil (you may have to cook them in batches if they don't all fit) and sprinkle the exposed side with salt and sesame seeds.
  • After about 2 minutes, flip the potatoes and sprinkle the other side with salt and sesame seeds. Cook turning one more time, until crispy and browned. Remove to a platter and keep warm in a low oven.
  • When you are ready to cook the tuna skewers, prepare a grill or heat a large skillet coated with a little oil. Sear the skewers, turning on each side, until the tuna is done to your liking. Rare skewers should take about 1-2 minutes per side. Cook them longer if you prefer your fish well done.
  • Remove the skewers to a plate, drizzle with the sauce and sprinkle with the fresh herbs. Serve with the warm potatoes.
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