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Grilled Spiced Tuna Steaks with Red Peppers and Jicama |
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Serves: 4
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(Atún Asada con Chiles Dulce y Jicama)
Category: Sautéed, Fried, and Grilled Whole Fish and Fillets
Yucatán dry spice rub lends a bold and spicy taste to tuna steaks that are quickly seared in a stovetop grill pan. The sautéed red bell pepper and jicama makes the tuna different, delicious, and decidedly new in style.
2 tablespoons Yucatán Dry Spice Rub
4 (6-ounce) tuna steaks, each about 3/4-inch thick
1 tablespoon olive oil
1/2 teaspoon salt, or to taste
Red Bell Peppers and Jicama
1. Prepare the spice rub and measure out 2 tablespoons. (The remaining spice rub keeps indefinitely in a covered container stored with other spices.) Brush the tuna on both sides with the oil. Season lightly with salt. Put the tuna steaks on a large plate. Season each steak evenly with the spice rub and press to rub it in. Let the tuna stand for about 10 minutes.
2. Meanwhile, prepare the peppers and jicama. Keep warm. Heat a stovetop grill pan over medium-high heat until hot. Put the fish on the pan and cook about 3 minutes per side, or until it is lightly browned on the outside and still pink inside. (If you prefer tuna to be opaque inside, cook the first side 4 minutes, and the second side 3 minutes, or until barely opaque inside.) Transfer the fish to serving plates. Top each tuna steak equally with the red peppers and jicama. Serve at once.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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