Featured in Vallarta Lifestyles Magazine, Summer/Fall 2009 issue.

Courtesy of La Leche Almacén Gourmet de Alfonso Cadena
4 Appetizer Servings or 2 Main Course Servings


4 tuna medallions, cut in large cubes • 2 t Himilayan pink salt or other coarse salt
1.5 t crushed red pepper • 2 t lemon juice
4 t balsamic vinegar • 8 t extra virgin olive oil
2 oz arugula • 4 t white wine vinegar
4 t orange juice • 8 t pecan oil
1.5 oz pecan pieces • 1.5 oz grated Parmesan

In a bowl, stir together the olive oil, balsamic vinegar and lemon juice. Season with salt and crushed pepper. Add the tuna and let marinate for a few minutes. For the arugula vinaigrette, mix the white wine vinegar, orange juice and pecan oil. Season to taste and dress the salad. Serve the cubes of tuna with a little of its marinade, accompanied by the salad, and top with Parmesan and nuts. Decorate the plate with curry and paprika oils.