Citrus Ginger Crusted Tuna Loin Served with Fufu Chayote Slaw and Smoked Tomato Vinaigrette

Ingredients

• 6 (7 to 8 ounce) tuna loins
• Salt and pepper
• 2 tablespoons Dijon mustard
• 3 tablespoons freshly grated ginger
• 1 tablespoon lemon zest
• 1 tablespoon lime zest
• 1 tablespoon orange zest
• 3 cups fine cornmeal
• 1 cup all-purpose flour
• 4 eggs lightly beaten
• 2 to 3 tablespoons salad oil
• Fufu, recipe follows
• Chayote Slaw, recipe follows
• Smoked Tomato Vinaigrette, recipe follows
• Serving suggestions: fried plantains and grilled shrimp
• 6 slices smoked bacon, diced
• 1 onion, diced small
• 1 ripe plantain peeled and cut into 1-inch cubes
• 4 teaspoons sour cream
• 1/2 cup rice wine vinegar
• 1 lime, juiced
• 1/2 cup salad oil
• 3 chayote, julienne
• 2 cups julienne green cabbage
• 1 seedless cucumber, julienne
• 1 cup fresh corn kernels
• 1/2 red bell pepper, julienne
• 1 cup julienne jicama
• 1/4 tablespoon chopped habanero, optional
• 2 teaspoons chopped cilantro
• Salt and pepper
• 12 ripe plum tomatoes halved crosswise
• 1 cup salad oil
• Kosher salt and freshly ground black pepper

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