Red Quinoa-Crusted Tuna With Smoked Tomato Puree
Serves: 4
Iva Padberg
1 January 1970
Based on User reviews:
50
Spice
53
Sweetness
58
Sourness
39
mins
Prep time (avg)
6.1
Difficulty
Ingredients:
4 medium
Tomatoes (halved and cored)5 tbsps
Olive Oil (divided)1 large
Shallot (sliced very thin)1
Salt1 cup
Quinoa (red)Directions:
1
Special equipment: Outdoor grill, 6-ounces apple wood chips, for smoking Shape a large piece of aluminum foil into a bowl shape
2
Submerge the wood chips in water for at least 15 minutes, then drain them and put them in the foil 'bowl'
3
If you are using a gas grill turn 1 side to high and leave the other side off
4
Put the tomatoes on the side of the grill that is off and put the foil bowl full of wood chips on the heated side
5
Close the lid and smoke for 45 minutes
6
Indoor method: Put the soaked wood chips in the bottom tray of a stovetop smoker
7
Heat over medium-high heat until the chips begin to smoke
8
Put the tomatoes, over the wood chips in the smoking tray, and then cover the smoker
9
Reduce the heat to medium-low and smoke for 15 minutes
10
When the tomatoes are done, put them in a large mixing bowl to cool slightly
11
Peel the skins from the tomatoes and discard
12
Add the tomatoes to a blender and blend on high until smooth, 1 to 2 minutes
13
Heat 1 tablespoon of the oil in a medium saucepan over medium heat and add the garlic and shallots
14
Saute until softened, about 4 minutes
15
Stir in the tomato puree and simmer until slightly thickened, 20 to 25 minutes
16
Season with salt, and pepper, to taste
17
Let the tomato mixture cool for about 5 minutes, then add it to a blender and mix until smooth
18
Strain through a fine sieve into a bowl and set aside
19
In a coffee grinder, grind the chiles and quinoa into a powder
20
Season the tuna steaks with salt and pepper, to taste, and then toss them in the chile dust
21
In a large heavy bottom skillet over high heat, add 3 tablespoons olive oil and heat until smoking hot
22
Sear all 4 sides of the tuna steaks making sure cooking time is even for all sides, about 30 seconds per side
23
While the grill is still hot, coat the whole scallions with remaining olive oil, and season with salt and pepper, to taste
24
Grill for about 1 minute on each side
25
Indoor method: Char the scallions on a lightly oiled grill pan or under a broiler
26
To serve, spoon some tomato puree onto each serving plate
27
Slice the tuna and arrange on the plates, garnished with grilled scallions