TUN: Tuna Steaks Chorrilos-Style
Source of Recipe
TOO HOT TAMALES, Episode TH 6219, Food TV Network
* Exported from MasterCook *
Tuna Steaks Chorrilos-Style
Recipe By : M.S. Milliken & S. Feniger
Serving Size : 6 Preparation Time :0:00
Categories : Fish, TVFN
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 garlic cloves
1 tablespoon coarse sea salt
2 tablespoons grated ginger
1/2 teaspoon ground cardamom
1 tablespoon dry vermouth
1 tablespoon lime juice
1 teaspoon sesame oil
3 tablespoons olive oil
6 tuna steaks (8 oz each) -- skin removed
-- dark sections discarded
3 thin slices bacon -- cut in fine strips
2 medium red onions -- cut in 1/4-inch
-- slices
6 garlic cloves -- thinly sliced
3 jalapeno chiles -- seeded and
-- julienned
1/4 cup red wine vinegar
6 plum tomatoes -- cut in wedges
1/2 small bunch fresh thyme -- coarsely chopped
-- leaves only
1/2 small bunch fresh oregano -- coarsely chopped
-- leaves only
1 teaspoon salt
1/2 small bunch flat-leaf parsley -- coarsely chopped
-- leaves only
In a mortar and pestle or a food processor, combine the garlic,
salt, ginger and cardamom and pound to a smooth paste. Add the
vermouth and the lime juice and whisk to mix . Allow to sit
for 5 minutes, then add the sesame oil and 1 tablespoon of the
olive oil. Rub this mixture into both sides of the tuna steaks
and allow to sit at room temperature for about 15 minutes.
Heat the remaining 2 tablespoons olive oil in a large skillet
over medium-high heat. Add the bacon and saute, stirring, until
crisp. Add the onions and continue to saute, stirring
frequently, until the onions are golden. Add the sliced garlic
and cook for 1 minute more, until the aroma of the garlic is
released. Add the chiles, vinegar, tomatoes, thyme, oregano, and
salt and cook only until the tomatoes are heated through.
Preheat a grill or broiler to high heat. Grill the steaks about 4
inches away from the heat for 10 to 15 minutes, or until golden
and cooked to the desired doneness. Let rest for 5 minutes.
Cover the bottom of a heated serving platter with the braised
onion mixture. Arrange the tuna steaks on top and surround them
with the tomato wedges. Scatter
the parsley over the top and serve immediately.
Source:
"TOO HOT TAMALES, Episode TH 6219, Food TV Network"
S(Master-Cook format by):
"Judi Mae Phelps (judimae@earthlink.net)"
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