It’s not the best picture in the world, by far. But it may be one of the best tuna recipes I have ever come across.
And I don’t eat tuna that often. Wild tuna, that is.
I have a love hate relationship with fresh tuna. Sometimes we get along famously. And, famously, sometimes we don’t.
The times we don’t are unimportant.
The times we do are legendary.
And this is one of those times.
Seared Ahi Tuna with Roasted Tomatillo Sauce
Adapted from Bobby Flay’s Mesa Grill Cookbook
4 large tomatillos, husked and scrubbed
½ medium red onion, coarsely chopped
3 fat cloves garlic, peeled
A good swirl extra virgin olive oil
Coarse salt and freshly ground black pepper
¼ jalapeno pepper, seeded and diced
1 tbsp medium hot chile powder
1/8 cup red wine vinegar
1 tbsp wild honey
2 tbsp chopped fresh mint
2 6 ounce wild ahi tuna steaks, each about an inch thick
Preheat oven to 400. Line a baking sheet with aluminum foil and put the tomatillos, onion and garlic on it and swirl the extra virgin olive oil and season with coarse salt and freshly ground black pepper. Roast in the oven, stirring once, until the tomatillos are slightly charred and soft, about 25 minutes.
Put the roasted mix in a food processor and add the jalapeno, chile powder, vinegar, honey and mint. Process til smooth and set aside.
Preheat grill pan over high heat or set your grill to high. Brush tuna on both sides with a bit of olive oil and season with salt and pepper. Sear the tuna about 3 minutes per side for medium rare. Cook longer if you would like it well done.
To serve, put a spoon of sauce on the plate and layer the slices.