SEARED RED AND BLACK PEPPER CRUSTED TUNA WITH PINEAPPLE-RED CHILE SAUCE AND SEASONED FRENCH FRIES

Seared Red and Black Pepper Crusted Tuna with Pineapple-Red Chile Sauce and Seasoned French Fries image

Provided by Bobby Flay

Time 45m

Yield 4 servings

Number Of Ingredients 20

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6 cups fresh pineapple juice
2 tablespoons olive oil
1 Spanish onion, coarsely chopped
4 cloves garlic, coarsely chopped
1 tablespoon ancho chile powder
2 teaspoons chile de arbol
1 tablespoon honey
Salt and freshly ground pepper
1/4 cup coarsely cracked black pepper
1 tablespoon cascabel chile powder
1 tablespoon ancho chile powder
1 tablespoon pasilla chile powder
4 (6-ounce) tuna fillets
Olive oil
Salt
3 tablespoons kosher salt
2 tablespoons ancho chile powder
1 teaspoon ground cumin
3 cups vegetable oil
4 large Idaho potatoes, peeled and sliced lengthwise into julienne

Steps:

Place pineapple juice in a medium saucepan over high heat and reduce to 3 cups. Heat olive oil in a medium saucepan over medium heat. Add the onions and garlic and cook until soft. Add the ancho and chile de arbol powder and cook for 2 minutes. Add the reduced pineapple juice, bring to a boil, and cook until reduced to 2 cups. Place mixture in a blender and blend until smooth. Strain into a clean medium saucepan over medium heat, add the honey and cook for 5 minutes. Season with salt and pepper to taste.
Mix together the spices in a medium bowl. Brush the tuna on each side with olive oil and season with salt. Dredge 1 side of each tuna in the spice mixture. Heat a cast iron skillet over medium-high heat until almost smoking. Add 1 tablespoon of olive oil and sear the tuna spice-side down for 2 to 3 minutes, until a crust forms. Turn over and continue cooking for 1 to 2 minutes for rare doneness.
Mix together the salt, ancho powder and cumin in a small bowl. Heat vegetable oil to 325 degrees F in a fryer. Fry the potatoes in batches until lightly browned. Drain on paper towels. Increase the temperature of the oil to 375 degrees, put the potatoes, in batches, back into the oil and fry until brown and crisp. Remove the fries from the oil with a slotted spoon to a plate lined with paper towels and immediately season with the spice mixture.