Grilled Voodoo Tuna With Skewered Shrimp, Black Beans And Mango Salsa

voodooo

*The key to this dish is in the proper cooking of the Ahi and shrimp. If the tuna is overcooked, it will become very dry with an unpleasant texture. The shrimp will become tough and dry.

*Be sure to baste liberally with Voodoo Sauce to maintain moister and bold flavors.

*For best results, use fresh-squeezed lemon juice. Also try other citrus juices, e.g. orange or pineapple.


Yield: 4 Servings
4 Each Voodoo Marinated Ahi Tuna Steaks (recipe follows)
4 Each Voodoo Marinated Shrimp Skewers (recipe follows)
1/2 Cup Voodoo Sauce (recipe follows)
8 Each Green Onions (Scallions), ends trimmed
As Needed Vegetable Oil
4 Cups Mesculin or Spring Salad Mix
1/4 Cup Bottled Lemon Vinaigrette Dressing, well mixed
4 Cups Black Beans (recipe follows)
4 Tablespoons Shredded Monterey Jack Cheese
1 1/3 Cups Mango Salsa
4 Each Fresh Scallion Flowers

Preparation:
  1. Grill tuna steaks over medium high heat, creating cross-marks with the grilling grid, to a medium-rare doneness (approximately 3 minutes per side, depending upon thickness of the tuna steaks). Baste liberally with Voodoo Sauce while grilling.
  2. Grill shrimp skewers while cooking tuna, also basting with Voodoo Sauce.
  3. Lightly brush green onions with vegetable oil, and grill over very high heat, just long enough to 'mark' the onions with the grilling grid.
  4. Toss the salad mix with vinaigrette dressing, then mound an equal portion on each of 4 plates.
  5. Spoon 1 cup black beans on each plate, around the mounded salad greens. Sprinkle 1 tablespoon cheese over the beans.
  6. Set tuna steaks on each plate, leaning slightly on top of the salad greens.
  7. Mound 1/3 cup mango salsa on top of the salad greens and allow to 'cascade' over the tuna steak.

    Note: 

    Mango salsa is a blend of a good fresh salsa with the addition of ripe, diced fresh mango. The fruit/salsa combination is a great addition to the dish because it adds an additional 'sweet heat' element, but also a bit of a 'cooling' touch to the palate.

  8. Arrange 2 grilled onions on top of each tuna steak.
  9. Press a scallion flower on the end of each shrimp skewer, then press the skewer into tuna, so it stands over the plate.

Voodoo Marinated Tuna Steaks
Yield: 4 Servings
4 Each Ahi Tuna Steaks (6 - 7 ounces each)
1/2 Cup Voodoo Sauce (recipe follows)

Preparation:
  1. Set tuna steaks into a shallow non-reactive dish. Pour Voodoo Sauce over fish, then turn fish to be sure all surfaces are coated.
  2. Cover and refrigerate for at least 2 hours. Do not prepare more than 8 hours in advance, as the marinade can cause the tuna to become somewhat toughened by the lemon juice in the sauce.

Voodoo Marinated Shrimp Skewers
Yield: 4 Servings
12 Each Medium Sized Uncooked Shrimp, peeled leaving tail Intact, deveined
1/2 Cup Voodoo Sauce (recipe follows)

Preparation:
  1. Set shrimp into a shallow non-reactive dish. Pour Voodoo Sauce over shrimp, then gently mix to be sure all shrimp surfaces are coated with sauce.
  2. Cover and refrigerate for at least 2 hours. Do not prepare more than 4 hours in advance, as the marinade can cause the shrimp to become somewhat toughened by the lemon juice in the sauce.
  3. Drain shrimp, then skewer (3 shrimp per skewer), using a 6" - 8" bamboo skewers that have been soaked in water for approximately 1 hour.

Voodoo Sauce
Yield: 1 1/4 Cups
1 Each- 5.80 Ounce Bottle Dean & Danny's Voodoo Sauce & Marinade Seasoning
1/2 Cup Fresh-Squeezed Lemon Juice
1/4 Cup Vegetable Oil

Preparation:
  1. Mix all ingredients in a non-reactive bowl. Chill in the refrigerator at least 2 hours before using.

Black Beans
Yield: 4 Cups
4 Ounces (3 - 4 slices) Bacon, each slice cut in half lengthwise, then sliced into 1/4" Pieces
3/4 Cup Yellow Onion, peeled, cored, diced 1/4"
3/4 Cup Spicy Sausage (Andouille or spicy Kielbasa), diced 1/2"
1 1/2 Teaspoons Minced Fresh Garlic
2 Cans (15 Ounce) Black Beans, with the can's liquid
2 1/4 Teaspoons Dean & Danny's Santa Fe Seasoning Mix
1/8 Teaspoon Ground Black Pepper
To Taste Table Salt

Preparation:
  1. Place the diced bacon into a suitable sized saucepan and cook. Stir frequently, until rendered golden brown and crisp.
  2. Add the onion, sausage and garlic - blend with the bacon and fat. Continue cooking 5-6 minutes, until the onions are tender and translucent.
  3. Add the black beans (with all liquid), Santa Fe Seasoning and black pepper. Stir to blend all ingredients. Bring to a boil, then allow beans to simmer gently for 15 minutes.
  4. Remove from the heat and add salt to taste.
  5. Serve immediately, or chill for later use. Beans can be held up to 3 days refrigerated.