Tuesday, August 27, 2013

Seared Albacore Tuna/Smokey Tomatillo Sauce

Even though we aren't on the coast, we are fortunate enough to have a couple of places that get good quality fish once in awhile.  Albacore happened to be the catch of the day and I couldn't pass it up.

Tomatillos were also calling my name and I knew a smokey tomatillo sauce would go perfectly with the tuna.

If you have a problem with raw fish, this might not be for you.  You absolutely cannot eat tuna well done.  It has to be rare or medium rare.  The tuna will get too dry and you will loose the delicate flavor.

Seared Tuna w/Smokey Tomatillo Sauce

1 tbsp. olive oil
1/2 large onion, diced
1/2 lb. tomatillos, quartered
2 -4 tsp. cumin
1-2 tsp. coriander
1 tsp. salt
1/2 tsp. pepper
6 tuna steaks

In a saute pan over medium heat, add the oil and onion.  Cook the onion until it starts to caramelize, about 7-10 minutes.  Add the tomatillos and continue cooking until they are soft and tender.  Remove the onions and tomatillos and place in a blenders.  Increase the heat to medium high and add an additional 1 tbsp. olive oil.  Add the cumin and coriander, stirring frequently, until fragrant.  Return the onion mixture back to the pan and stir well.  Put the mixture back in the blender and mix until a smooth sauce.  Salt and pepper to taste.  Add additional cumin if you prefer.

When the sauce is finish, heat a grill pan (or grill) over high heat.  Coat the grill with coconut oil.  When the grill is to temperature, add the tuna steaks and cook about 3-5 minutes, or until you see about 1/4 inch of cooked tuna,  Turn the steak over and sear an additional 3-5 minutes so it is evenly cooked on the other side.

Serve immediately with a dollop of the tomatillo sauce and fresh squeezed lime.

1 comment:

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