Vibrant Bites

These two complementary dishes come together to create a bright, modern seafood-forward meal with a tropical twist. Crispy plantain chips paired with zippy cilantro salsa set the stage for a light yet satisfying main: grilled tuna steaks folded into a colorful, crunchy salad with citrusy mayo, peppers, and watermelon radish. Expect bold textures and vibrant flavors that shine as a complete, serve-at-the-table spread for four.

Plantain Chips & Cilantro Salsa

Serves 4

• 4 green plantains
• Oil, as needed for frying
• Salt, as needed
• Cilantro salsa (recipe to follow)

Cilantro Salsa

• 1 cup cilantro, chopped
• 4 cloves garlic
• 1 to 2 jalapeño or Serrano peppers, cored and deseeded
• 1 tablespoon lemon juice
• ½ cup olive oil
• ¼ teaspoon salt

Fill a saucepan or deep fryer with enough oil to deep-fry the plantains. Preheat the oil to 350 degrees F. Slice the plantains into thin ribbons using a mandolin slicer. Place the ribboned plantains into the oil and fry for 3 to 4 minutes, stirring while frying to promote even cooking. When slightly browned, remove the fried plantains from the oil and transfer to a paper towel–lined plate to drain off excess oil. Season immediately with salt.

To make the salsa, place the cilantro, garlic, peppers, and lemon juice in a blender or food processor, and season with salt. Pulse while slowly adding the oil until fully incorporated. Transfer the salsa to a serving bowl and serve with fried plantain chips.

Grilled Tuna-Steak Salad

Serves 4

• Marinade (recipe to follow)
• 2 ahi tuna steaks
• ¼ cup mayonnaise
• 1 tablespoon orange juice
• ½ cup small-diced bell peppers, multicolor optional
• 1 rib celery, small diced
• Salt and pepper, as needed
• 1 medium-sized watermelon radish, thin sliced
• 1 head Belgian endive
• 1 sprig dill, chopped, for garnish

Marinade

• 1 tablespoon Dijon mustard
• 1 teaspoon capers
• 1 tablespoon lemon juice
• ¼ cup oil
• 1 sprig thyme leaves, stem removed, chopped
• 2 sprigs dill, chopped
• 1 teaspoon onion powder
• 2 cloves garlic, minced

In a bowl or marinating bag, combine all the marinade ingredients. Coat the tuna steaks in marinade and refrigerate for at least 4 hours and up to 24 hours for maximum flavor.

Preheat a grill to moderate heat. Grill the tuna steaks on both sides, cooking to an internal temperature of 140 degrees F. Remove from heat to rest and cool fully. Shred the tuna steaks with a fork or break up by hand.

In a bowl, combine the mayonnaise, orange juice, bell peppers, and celery. Add the shredded tuna and toss to coat. Season with salt and pepper to your desired tastes.

Line a plate with sliced watermelon radishes. Prepare the head of Belgian endive by trimming off the bottom end and removing the individual leaves from the core. Fill the leaves with the prepared tuna salad and serve with sliced watermelon radishes and fresh chopped dill.