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Cilantro Marinated Tuna Steaks served over FuFu with Balsamic Teriyaki Glaze

4 servings

Ingredients for the Marinated Tuna Steaks

48-ounce tuna steaks
1 bunch parsley
1 bunch cilantro
2 cloves garlic
1 tablespoons oregano
1/3 cup Filippo Berio® Olive Oil
1/3 cup fresh lime juice
salt and pepper to taste
1 large onion, coarsely chopped

Ingredients for the Balsamic Teriyaki Glaze

1/4 cup soy sauce
1/4 cup sake or sherry
1 teaspoon sugar
1 teaspoon fresh minced ginger
1 clove garlic, minced
1/4 cup balsamic vinegar

Ingredients for the FuFu

4 medium ripe plantains, peeled and cut into chunks
4 tablespoons butter
3 tablespoons ''chimichuri''

Method for the Marinated Tuna Steaks

In a food processor, finely chop all ingredients except the tuna and the onion. Remove the mixture from the food processor and add the onion. This mixture is called a ''chimichuri.''

Slather all but 3 tablespoons of the chimichuri on the tuna steaks and pan sear in a little Filippo Berio® Olive Oil on both sides, taking care to keep the tuna rare to medium rare.

Method for the Glaze

Combine all ingredients in a medium saucepan and reduce to a glaze.

Method for the FuFu

Bring 1 quart of water to a boil in a medium saucepan. Boil the plantains until tender, remove from the water and drain. Add the ''chimichuri'' and the butter to the plantains and mash together.

To serve, pile the FuFu in the middle of each dinner plate and place a tuna steak on top. Drizzle with the glaze. This dish can be garnished with fried green plantains and salsa cruda.