C in the spotlight! Both jicama and oranges are packed with the potent antioxidant vitamin.
Some foods, weirdly enough, just taste better together. Try these four jicama and orange recipes to see for yourself.
Romulo Yanes
Seared Tuna with Orange and Jicama Salsa
4 yellowfin tuna steaks (6 oz each)
1/2 tsp salt
1/2 tsp black pepper
2 tsp olive oil
Salsa
2 oranges
2 cups grated jicama
1/4 cup finely chopped red onion
1/4 cup chopped cilantro
1 Tbsp finely chopped red chili pepper
1 1/2 tsp grated fresh ginger 1 pinch salt
Zest one orange, then segment both over a bowl, reserving any juice. Combine orange segments, juice, and zest with remaining salsa ingredients. Cover and refrigerate for 1 hour. Remove tuna from fridge 10 minutes prior to cooking and season both sides with salt and pepper. Heat oil in a large skillet over high heat. Sear tuna for 2 minutes, flip, then sear 1 to 2 minutes longer. Using tongs, sear the edges. Serve with salsa.
Makes 4 servings. Per serving: 270 cal, 4 g fat (l g sat), 15 g carbs, 7 g sugar, 390 mg sodium, 5 g fiber, 41 g protein
Three More Delicious Recipes
1. Turkey club wrap: In a small bowl, mash 1 avocado with a fork. Peel and segment 1 orange over the bowl, squeezing juice from the membranes, and combine with avocado. Spread each of 4 large lettuce leaves (iceberg, romaine, or red leaf) with 1/4 of the avocado mixture. Top each with 1 oz deli turkey; 1 oz thinly sliced jicama; 1/2 slice cooked bacon, crumbled; 1/2 tomato, halved and sliced; and 1 Tbsp dried cranberries. Roll each leaf like a burrito and cut in the middle, securing each half with a toothpick. Serves 4.
2. Spicy roasted jicama and oranges: Cut 1 pound peeled jicama into logs 2 to 3 inches long and about 1/2 inch thick. Cut 2 oranges into 8 wedges, remove the center pith, then cut the wedges in half crosswise. Toss the jicama and oranges with 2 tsp olive oil and 4 1/2 tsp fajita seasoning mix. Spread on a parchment-lined baking sheet and roast in a preheated 400°F oven for 20 minutes, stirring once about halfway through. Cool slightly before serving. Serves 4.
3. Jicama-orange salad: Peel 1 pound jicama and cut into matchsticks. Thinly slice 4 scallions and 8 radishes and toss with jicama. In a small bowl, whisk together 1/4 cup fresh lime juice, 4 tsp extra-virgin olive oil, and 4 tsp honey. Pour liquid over jicama mixture and toss to coat. Peel and cut 4 oranges into about 6 slices each, dividing among 4 plates. Loosely pile the jicama mixture in the center of the oranges. Serves 4.
