Seared Criollo Tuna with Warm Garlic-Tomato Mojo, Soft Pepper Rice, and Thin Tostones

Instructions

1. 1

   1. Rinse the long-grain white rice under cold water. In a medium saucepan, heat 1 tablespoon of olive oil over medium heat, then add half of the white onion, half of the red bell pepper, and 2 garlic cloves. Cook for 3 minutes until softened.

2. 2

   2. Add the rinsed rice, 1/2 teaspoon ground cumin, and the bay leaf. Stir for 1 minute. Pour in the water and add 1/2 teaspoon salt. Once boiling, reduce the heat, cover, and cook for 15 minutes until the rice is tender. Remove the bay leaf and let it rest covered for 5 minutes.

3. 3

   3. While the rice cooks, slice the green plantains into long, thin pieces. Heat the vegetable oil in a deep skillet to 325°F/165°C. Fry the plantain slices in batches for 2 to 3 minutes, without over-browning. Remove and drain.

4. 4

   4. Lightly flatten the fried slices to form thin tostones. Raise the oil temperature to 375°F/190°C and fry again for 1 to 2 minutes until crisp and golden. Drain and season with a pinch of salt.

5. 5

   5. Season the fresh tuna fillets with 1/2 teaspoon salt, 1/4 teaspoon black pepper, the dried oregano, half of the lime juice, and 1 tablespoon olive oil. Let them rest for 10 minutes.

6. 6

   6. For the warm mojo, heat 1 tablespoon olive oil in a skillet over medium heat. Add the remaining white onion, the remaining red bell pepper, and the remaining 3 garlic cloves. Cook for 4 minutes until fragrant.

7. 7

   7. Stir in the ripe tomatoes, the remaining ground cumin, 1/4 teaspoon salt, and the remaining black pepper. Cook for 5 to 7 minutes until the tomatoes become juicy and form a rustic sauce. Add the remaining lime juice and the fresh cilantro, stir, and keep warm.

8. 8

   8. Heat a large skillet or griddle over medium-high heat until very hot. Cook the tuna fillets for 2 to 3 minutes per side for medium doneness, or to your desired doneness, taking care not to dry out the center.

9. 9

   9. Fluff the rice with a fork and serve it as the base. Place the tuna fillets on top, spoon over the warm garlic-tomato mojo, and serve with the freshly made thin tostones.

10. 10

    10. Serve immediately to enjoy the contrast of juicy tuna, soft rice, aromatic mojo, and crisp tostones.