Vindaye Poisson, Turmeric and Mustard-Marinated Tuna from Islas

"This dynamic, flavorful dish, inspired by Selina Periampillai's recipe from The Island Kitchen, is an excellent thing to make ahead for busy weeks or special occasions. Fresh tuna is seasoned and quickly fried, then marinated in chiles, turmeric, garlic, and caramelized onion and chilled overnight. It can also be eaten immediately, but it's worth the wait."

- Von Diaz

Mauritius is a small volcanic island just east of Madagascar. If you've never heard of it, you're not alone. We hadn't either.

Luckily, Islas: A Celebration of Tropical Cooking has all the looks and recipes you need to entice you into trying out some island recipes you may have never known existed, such as vindaye poisson.

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Islas

This Vindaye Poisson recipe is from Islas: A Celebration of Tropical Cooking by Von Diaz.

Marinating can turn tough cuts of meat and flavorless vegetables into dynamic finger-licking dishes. The marinating process causes proteins to break down, subsequently tenderizing meat while injecting flavor.

But there's an art to marinating, and choosing your base - vinegar, citrus, or yogurt - is key. The balance of aromatics and herbs - garlic, fresh or dried herbs - adds dimension. Fats impart richness.

But above all, timing is crucial. An overnight marinade can truly transform a tough ingredient into something spectacular, while a quick marinade can impart bright, punchy flavors ideal for seafood and vegetables.

How to Make Vindaye Poisson

Ingredients

• tuna steaks - fresh tuna steaks are preferred. You can also use mahi-mahi or mackerel steaks
• salt - kosher salt is recommended
• black pepper - freshly ground black pepper always tastes best
• oil - vegetable oil is recommended
• turmeric
• mustard seeds
• onions - yellow or white onions, your choice
• garlic
• chiles - 4 spicy chiles, such as long green or red bird's eye
• vinegar - white wine vinegar
• rice - steamed white rice for serving

Equipment

• prep bowls
• knife
• butcher block
• measuring spoons
• molcajete
• Dutch oven
• wooden spoon

Prep the Onion, Garlic, & Chiles

Wash your hands with soap and water. Use a knife and a cutting board to slice the onions, mince the garlic, and chop the chiles. Place everything in clean bowls and set them aside.

Season the Fish

Season the tuna with salt and pepper on both sides. Wash your hands.

Sear the Fish

Heat 2 tablespoons of oil in a Dutch oven over medium-high heat. Once the oil is shimmering, transfer the tuna to the Dutch oven. Sear on both sides. Flip the fish over once or twice to cook for 4 to 5 minutes or until cooked through. Remove from heat and turn off the stove. Let the fish cool to room temperature.

Chop the Fish

Once the fish has cooled, chop it into bite-sized pieces and set aside.

Make the Turmeric Paste

Use measuring spoons to add the turmeric and mustard seeds to a molcajete. Add a pinch of salt and a splash of cold water. Grind until the mixture forms a thick paste.

Sauté the Onions, Garlic, & Chiles

Turn the stove to medium heat and add the remaining 3 tablespoons of oil to the Dutch oven. Add the onions to the pot and sauté for 7 to 10 minutes, until golden. Add the garlic and chiles to the pot. Sauté for 2 to 5 minutes or until fragrant.

Add the Turmeric Paste

Add the turmeric paste to the pot and fry for 30 seconds while stirring.

Add the Chopped Fish & Vinegar

Transfer the tuna to the pot. Use a measuring spoon to add the vinegar. Stir gently to incorporate with the onions and spices.

Marinate Overnight or Dig In

Transfer the vindaye poisson to an airtight container and place it in the fridge to marinate overnight. Serve the next day alongside steamed rice. If you can't stand the wait, you can dig in immediately. Instant gratification!