Grilled Spiced Tuna Steaks with Red Peppers and Jicama
Atún Asada con Chiles Dulce y JicamaYucatán 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.
Ingrediënten
Makes 4 servings
- 2 tablespoons Yucatán Dry Spice Rub
- 4 tuna steaks each about 3⁄4-inch thick
- 1 tablespoons olive oil
- ½ teaspoon salt or to taste
- Red Bell Peppers and Jicama
Instructies
- 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.
- 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.
Notes / Tips / Wine Advice:
Serve at once.
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