Marinated Tuna Steaks With Ancho Chile Red Wine Sauce And Spinach-Tomatillo Rice Cake
Serves: 3
Roxane Raynor
1 January 1970
Based on User reviews:
65
Spice
57
Sweetness
52
Sourness
35
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
6 cloves
Garlic2 tsps
Fennel Seed (toasted)2 tsps
Allspice (whole, toasted)2 tbsps
Honey1 cup
Olive Oil8 sprigs
Mexican Oregano1
Salt8 cups
Water1.5 cups
Arborio Rice1 cup
Grated Parmesan2 tbsps
Butter (unsalted cold)1 cup
Flour1 cup
Cilantro (chopped)3 cups
Red Wine (dry)1 cup
Red Wine VinegarDirections:
1
Whisk together ancho puree, garlic, fennel, allspice, orange juice, honey, olive oil, and oregano in a medium-baking dish
2
Add the tuna and turn to coat
3
Refrigerate for 20 minutes, covered
4
Heat grill pan over high heat
5
Remove tuna from marinade and season with salt and pepper to taste on both sides
6
Sear on 1 side until golden brown, about 1 1/2 to 2 minutes
7
Turn over and cook for 1 minute for medium-rare doneness
8
Place two Spinach-Tomatillo Rice Cakes onto a plate
9
Prop a tuna steak on top of the cakes at an angle
10
Drizzle the plate with the Ancho Chile Red Wine Sauce
11
Place water in a medium saucepan and bring to a boil
12
Heat olive oil in a medium high-sided saute pan over medium heat
13
Add the rice and stir to coat
14
Add 2 cups of the hot water and stir until evaporated
15
Repeat with the remaining water until the rice is al dente
16
Stir in the cheese and butter until combined
17
Stir in the spinach and tomatillo sauce, season with salt and pepper
18
Spread the mixture evenly out onto a sheet pan, cover and place in the refrigerator until firm, about 1 hour
19
Remove the risotto from the refrigerator and cut out 8 (2-inch) circles
20
Place the flour onto a plate and season with salt and pepper, to taste
21
Dredge the risotto circles on both sides in the flour and tap of the excess
22
Heat the butter and oil in a large saute pan over high heat
23
Saute the cakes until golden brown on both sides
24
Remove to a plate lined with paper towels
25
Preheat oven to 400 degrees F
26
Place tomatillos, garlic, and onions on a medium baking sheet, toss with oil and season with salt and pepper
27
Roast until all vegetables are soft, about 20 to 25 minutes
28
Place roasted vegetables and remaining ingredients in a food processor and process until smooth
29
Combine ancho puree and wine in a small saucepan and cook until reduced by half
30
Add the mixture to a blender with the vinegar and honey, blend until smooth and season with salt and pepper, to taste
31
With the motor running, slowly add the olive oil and blend until emulsified
32
Re-season, if needed