RED CHILE SEARED TUNA WITH TERIYAKI GLAZE
Beautiful entree. Get quality tuna. This tuna is dark and crispy on the outside and beautifully red on the inside. From the cookbook, Santa Fe Hot and Spicy. Can also use tuna steaks vs. the loin. I don't even bother chilling and I sub rice wine vinegar for the mirin.
Provided by Vicki in CT
Categories Lunch/Snacks
Time 3h30m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- For tuna: In small bowl combine the chile powder and coriander. Dredge tuna in mixture so they are well coated.
- In saute pan place olive oil and heat on medium high until it is hot. Sear the tuna 45-60 seconds on each side or until they start to blacken. Remove tuna and refrigerate until cold.
- Slice tuna into 1/8" slices so edges show blackened seasonings. Drizzle with teriyaki glaze.
- Glaze: In medium sauce pan combine all ingredients. Cook on low for 30 minutes or until mixture is reduced by 1/3. Mixture should coat the back of a spoon. Refrigerate.
Nutrition Facts : Calories 347.4, Fat 13.2, SaturatedFat 2.2, Cholesterol 21.5, Sodium 2385, Carbohydrate 42.4, Fiber 8, Sugar 28.7, Protein 19.8
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