Seared Red And Black Pepper Crusted Tuna With Pineapple-Red Chile Sauce And Seasoned French Fries
Serves: 4
Cierra Adams
1 January 1970
Based on User reviews:
57
Spice
48
Sweetness
51
Sourness
41
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
6 cups
Pineapple Juice (fresh)4 cloves
Garlic (coarsely chopped)2 tbsps
Ancho Chile (powder)2 tsps
Chile De Arbol1 tbsp
Honey1
Salt1 tbsp
Chile (pasilla powder)3 tbsps
Kosher Salt1 tsp
Ground Cumin3 cups
Vegetable OilDirections:
1
Place pineapple juice in a medium saucepan over high heat and reduce to 3 cups
2
Heat olive oil in a medium saucepan over medium heat
3
Add the onions and garlic and cook until soft
4
Add the ancho and chile de arbol powder and cook for 2 minutes
5
Add the reduced pineapple juice, bring to a boil, and cook until reduced to 2 cups
6
Place mixture in a blender and blend until smooth
7
Strain into a clean medium saucepan over medium heat, add the honey and cook for 5 minutes
8
Season with salt and pepper to taste
9
Mix together the spices in a medium bowl
10
Brush the tuna on each side with olive oil and season with salt
11
Dredge 1 side of each tuna in the spice mixture
12
Heat a cast iron skillet over medium-high heat until almost smoking
13
Add 1 tablespoon of olive oil and sear the tuna spice-side down for 2 to 3 minutes, until a crust forms
14
Turn over and continue cooking for 1 to 2 minutes for rare doneness
15
Mix together the salt, ancho powder and cumin in a small bowl
16
Heat vegetable oil to 325 degrees F in a fryer
17
Fry the potatoes in batches until lightly browned
18
Drain on paper towels
19
Increase the temperature of the oil to 375 degrees, put the potatoes, in batches, back into the oil and fry until brown and crisp
20
Remove the fries from the oil with a slotted spoon to a plate lined with paper towels and immediately season with the spice mixture