GRILLED TUNA IN SPICY GARLIC CILANTRO SAUCE

GRILLED TUNA IN SPICY GARLIC CILANTRO SAUCE image

Yield Makes 4 servings.

Number Of Ingredients 14

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1 1/2 pounds of ahi tuna
6 cloves of garlic, chopped
2 jalapeños, seeded and chopped (leave one pepper unseeded for a spicier dish)
1/4 cup olive oil, plus more for grill
2 cups chicken broth
juice of one lime, about 1/4 cup
1 bunch cilantro (about 6 oz.)
1/2 tsp. salt or to taste
1 cup white basmati rice
1 TBS. butter
1/4 cup chopped onion
1/4 cup slivered almonds
1/4 tsp. turmeric
16 cherry tomatoes, halved

Steps:

Warm olive oil over medium heat and sauté garlic and jalapeños for about two to three minutes. Do not allow the garlic to brown. Put the garlic mixture in a food processor or blender along with the lime juice and chicken broth. Wash the cilantro in a bowl of cold water to remove any mud or stones. Blot dry and chop off the stems, leaving most of the leaves. Add cilantro to blender or food processor and blend until sauce is bright green and mostly smooth. Add salt. Set aside sauce while tuna is cooking.Brush the tuna steaks with oil and add salt to taste. Grill 3 minutes on each side or until just barely cooked. Pour sauce on plates and top with grilled tuna. Serve with golden almond rice (recipe follows) and garnish with cherry tomatoes. Golden Almond Rice Place rice in sieve or colander and rinse in cold water. Drain. Melt butter in saucepan over medium heat and sauté onion and almonds until almonds start to brown at the edges. Add rice and stir to coat with butter, then add broth and turmeric. Raise heat to high until boiling, then cover and lower heat to a simmer. Simmer until broth is absorbed and rice is cooked, about 15-20 minutes.