MEMORIES FROM 12-2017: MY AHI TUNA, over MOJO CRIOLLO and OVEN ROASTED VEGGIES

This was my inspiration for this dish. Many years ago in Salinas, a fishing town in the southern part of Puerto Rico, there was a seafood restaurant called Ladi’s. When I was growing up I went frequently with my family on weekends after church. They were famous for the best “Fish al Mojo” ever.
 
Yesterday, I posted my Mojo Sauce that you can use in today’s Ahi Tuna recipe.
It just happened that recently, it came to my mind that I have not cooked seafood with mojo in so many years; therefore, here you have it, my very own version of Fish al Mojo Criollo with a twist, I am using a non-traditional fish, tuna.
 
Approximate Prep and Cooking Time: 45 Minutes
Approximate Cost: $42.80 or $10.70 per serving
Difficulty Level:         Easy __X__ Intermediate ____ Advanced
Servings: 4
 
Ingredients for the Ahi Tuna ($34.05)
4 Ahi tuna steaks ($25.00)
1 Tbsp. Angie’s Dry Seasoning (see my link below) (.35)
1 Tbsp. Olive oil to marinate (.35)
1 full Mojo Criollo recipe (posted yesterday for you to use in this recipe) ($7.85)
1 lemon (.50)
 
Ingredients for the Roasted Carrots, Beets and Sweet Potato ($6.25)
½ bag of organic rainbow carrots (Trader Joe’s-@ $2.89/bag ($1.45)
1 large sweet potato (.70)
2 large beets ($1.85)
½ cup Angie’s Basting Oil (see my link below) ($2.00) ***
3 springs Rosemary (.25)
2 Avocados ($2.50)

Directions for the Ahi Tuna
Clean and pat dry the tuna steaks and season with 1 Tbsp. Olive oil and 1 Tbsp. Angie’s Dry Seasoning. Refrigerate.
When the veggies are done, heat a skillet to sear the tuna steaks until golden brown on each side, ensuring that the centers are almost medium rare. Remove from skillet and allow them to rest for about 5 minutes.
 
Directions for the Veggies
Peel all the veggies and cut in cubes to cook faster. Place on a baking mold and season with my basting oil.
On a separate baking mold, add the cubed beets and season with at least ¼ of my basting oil.
Bake for 30 to 40 minutes until tender (all ovens are different.)
 
 *** Don’t worry about too much basting oil, save the flavorful leftover oil to cook other dishes during the week that may require the use of oil; i.e.; shrimp scampi, mashed potatoes, baked potatoes, etc., you got it!

Angie’s Dry Seasonings: http://www.angieslifehacks.com/family-life/oven-roasted-bacon-chicken-and-angies-seasonings
Angie’s Basting Oil:  www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oil