African Adobo Rubbed Tuna Steaks Recipes

TUNA STEAK BURGERS

Steps:

• For the chipotle mayo: Whisk together the mayonnaise, adobo, parsley, capers, shallots, vinegar, ginger and garlic; season with salt and pepper. Set aside.
• For the tuna: Preheat a large grill pan on high heat until very hot.
• Drizzle both sides of each tuna steak with olive oil and season with salt and pepper. Sear the steaks on each side for about 2 minutes for medium.
• Meanwhile, toast the rolls, spread with a little butter and rub with the garlic.
• Spread both sides of each roll with the chipotle mayo. Then layer on lettuce leaves, a tuna steak and some pickled red onions, jalapenos and Fried Shallots.
• In a medium, heavy-bottomed pot, add the shallots and enough oil to cover by at least 2 inches. Place the pot over medium-low heat and bring to a low simmer, stirring frequently so the shallot rings separate. Cook at a low simmer until most of the bubbles subside and the shallots are browned and crispy, 20 to 25 minutes. Use a slotted spoon or sieve to remove the shallots, place on a paper towel-lined plate to drain and season with salt. Let dry at least 1 hour. If the shallots are not completely crispy, dry in the oven at 200 degrees F for another 5 to 10 minutes.

AFRICAN ADOBO-RUBBED TUNA STEAKS

Steps:

• For the salsa:.
• In a medium bowl, combine the diced avocados, scallions, peppers, and garlic. In another bowl, whisk together the orange and lime juices, olive oil, and salt and pepper. Pour over the avocado mixture and gently toss. Refrigerate for 15 minutes.
• Meanwhile, for the cucumbers: Mix the sugar and vinegar in a bowl, stirring well. Add the cucumbers and allow to marinate for about 15 minutes.
• To serve, arrange the cucumber in neat slices across each plate. Slice the tuna and lay it over the cucumbers. Spoon the avocado salsa on top of or around the tuna. Spoon a little of the pickling juices around the cucumbers, and serve. (Sometimes I add a little grated orange zest for garnish as well.)
• For the adobo:.
• Mix all of the ingredients together in a bowl.
• Rub each of the tuna steaks with 1 1/2 teaspoons of the oil and sprinkle generously with the adobo. (Reserve any extra adobo spice rub for another use.) In a nonstick skillet, heat the remaining 2 tablespoons oil until it begins to smoke. Sear the tuna on each side for only 1 minute - the tuna is served rare. Transfer to a plate and set aside.

AFRICAN ADOBO-RUBBED TUNA (SEARED, SPICE-RUBBED TUNA STEAKS)

Steps:

• Mix all of the dry ingredients together.
• Then rub each of the tuna steaks with 1 1/2 teaspoons of the oil and all of the spice rub. In a nonstick skillet, heat the rest of the oil and when it begins to smoke, sear the tuna on each side for 1 minute apiece: The tuna must be served rare. Set aside at room temperature.
• In a medium bowl combine the diced avocado, scallions, roasted peppers, and garlic. Separately, whisk together the lime and orange juice with the olive oil and salt and pepper. Pour over the vegetables and gently toss. Refrigerate for 15 minutes.
• Mix the sugar and vinegar in a bowl. Stir well. Add in the cucumber and allow to marinate about 15 minutes. Reserve.
• To serve, arrange the cucumber in neat slices across the bottom of the plates. Slice the tuna and lay it over the cucumbers. Drop the avocado salsa on top or along the sides of the tuna. Now spoon a little of the pickling juices around the cucumbers and serve. Sometimes I add a little grated orange peel on top of the dish as well.

AFRICAN ADOBO-RUBBED TUNA STEAKS

Steps:

• For the salsa:
• In a medium bowl, combine the diced avocados, scallions, peppers, and garlic. In another bowl, whisk together the orange and lime juices, olive oil, and salt and pepper. Pour over the avocado mixture and gently toss. Refrigerate for 15 minutes.
• Meanwhile, for the cucumbers: Mix the sugar and vinegar in a bowl, stirring well. Add the cucumbers and allow to marinate for about 15 minutes.
• To serve, arrange the cucumber in neat slices across each plate. Slice the tuna and lay it over the cucumbers. Spoon the avocado salsa on top of or around the tuna. Spoon a little of the pickling juices around the cucumbers, and serve. (Sometimes I add a little grated orange zest for garnish as well.)
• For the adobo:
• Mix all of the ingredients together in a bowl.
• Rub each of the tuna steaks with 1 1/2 teaspoons of the oil and sprinkle generously with the adobo. (Reserve any extra adobo spice rub for another use.) In a nonstick skillet, heat the remaining 2 tablespoons oil until it begins to smoke. Sear the tuna on each side for only 1 minute - the tuna is served rare. Transfer to a plate and set aside.
• Recommended wine: A cold-pressed sake would be an unexpected but welcome accompaniment.

BEER AND ORANGE MARINATED TUNA STEAKS

Steps:

• Mix all the ingredients except the tuna in a medium size bowl or in a gallon size ziplock bag.
• Marinade your tuna right in the ziplock bag, or pour over tuna in a marinader or bowl or pan and refrigerate for 30 minutes turning occasionally.
• Prepare grill for direct cooking over medium-high heat. Lightly oil grill.
• Remove tuna from marinade and discard the rest. Grill tuna 3 minutes per side or until nicely marked and pink in the center.
• ENJOY!

BLACKENED TUNA STEAKS

Steps:

• Preheat oven to 400 deg.
• Mix first 7 ingredients in small bowl.
• Place steaks on baking sheet, brush on both sides with 1 T. oil. Sprinkle top of each with seasoning.
• Heat heavy large skillet over high heat until very hot. Add remaining 1 T. oil; swirl to coat.
• Place steaks seasoning side down in skillet. Cook until very brown on bottom (about 1 min) return steaks, browned side up to baking sheet.
• Place in oven; bake until done (about 8 min).