2 tuna steaks (lrgs, about 8 oz each)
1 cup juice (lime, fresh)
1 cup water
1 teaspoon salt
1 teaspoon oregano (toasted *)
2 bay leaves
2 allspice (whole)
1 teaspoon peppercorns (black)
1 teaspoon cumin seed
1 cinnamon sticks
1 garlic cloves (peeled)
1 teaspoon sugar
1 garlic cloves (minced, toasted **)
1 cup vinegar (red wine)
1 cup oil (olive)
onions (medium, sweet, sliced into thin rings)
2 chilies (red, sliced into thin rings)
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1** Mince the garlic, and saute it quickly in a very hot pan with as little olive oil as possible. Toast it until it's slightly browned. Remove from heat and reserve.
2Marinate the steaks in lime juice, water, and salt for 1 hour.
3Sauce:In a grinder or mortar, put the toasted oregano, bay leaves, allspice, peppercorns, cumin seeds, whole clove, salt, coriander, cinnamon stick, fresh garlic clove, and sugar. Grind thoroughly then add toasted garlic.
4Put the ground mixture in a saute pan and add 3/4 of a cup of water, 1/2 cup of red wine vinegar, and simmer for 15 minutes.
5Assembly:Meanwhile, remove the steaks from the marinade, take off their skins, cube, then pat dry.
6Heat another saute pan, then add olive oil. Put the Tuna into the pan and saute until it has a light, golden crust.
7Reserve the Tuna on a serving dish.
8Pour the oil from the pan and deglaze the pan with 1/4 cup red wine vinegar. Add herb and vinegar sauce to deglazed pan and bring to a boil.
9Add a touch of water if sauce becomes too thick.
10Spoon sauce over fish and garnish with sweet onions and red chilies.
11Serve at room temperature.
PER SERVING *
|Calories720Calories from Fat570|
|% DAILY VALUE*|
|Calories from Fat570|
|% DAILY VALUE*|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.