Recipe courtesy Jeffrey Mikus, Westin Diplomat, Miami, Florida.
lb(s) fresh Ahi Tuna (boned, skinned, sushi quality) (454 g)
cup fresh lime juice (bottled if fresh not available) (500 ml)
cup fresh lemon juice (bottled if fresh not available) (500 ml)
cup fresh Florida orange juice (250 ml)
large red onion, peeled, finely sliced
oz garlic, peeled minced
Fresh cilantro, to taste
Fresh jalapeno/bonnet peppers, to taste
tomatoes, fresh, finely diced
oz cooked black beans (140 g)
oz extra virgin olive oil (112 g)
Salt and pepper, to taste
Field greens, for serving
Crackers, for servings
Dice the iced tuna into ¼-inch cubes and place in stainless steel bowl and keep chilled.
In a separate bowl combine the citrus juices, onion, garlic, cilantro and hot peppers. Pour citrus marinade over tuna. The citrus juices will cook the fish. Allow tuna to “cook” for 2 hours before serving or until doneness is to your liking.
In a small bowl mix the tomatoes, black beans, olive oil and salt and pepper.
Place “cooked” tuna onto a serving plate or glass, top with Black bean and tomato, crack some fresh pepper and serve with field greens and crackers.