Spiced Tuna With Pineapple Glaze Recipes

Steps:

• Combine the rice, 2 1/2 cups water and a big pinch of salt in a medium saucepan; bring to a simmer over medium-high heat. Stir, then cover, reduce the heat to low and cook until the liquid is absorbed and the rice is tender, about 15 minutes. Add 1 1/2 teaspoons coconut oil, 1 tablespoon vinegar and the scallion whites to the rice and stir; set aside to cool slightly.
• Meanwhile, combine the chile pepper, pineapple juice and lime juice in a large nonstick skillet over medium-high heat and bring to a simmer. Reduce the heat to medium and cook until reduced to a thin glaze, about 10 minutes. Transfer the sauce to a small bowl and wipe out the skillet. Toss the cabbage, the remaining 1 teaspoon vinegar and a pinch of salt in another small bowl; set aside.
• Season the tuna with salt on both sides. Heat the remaining 2 tablespoons coconut oil in the reserved skillet over high heat until almost smoking. Add the tuna and cook until well browned, 1 to 2 minutes per side. Transfer to a cutting board.
• Divide the rice among shallow bowls. Slice the tuna and lay over the rice along with the cabbage and avocado; drizzle the sauce on top. Sprinkle with the scallion greens and corn nuts.

Steps:

• To make the glaze, combine the pineapple juice, vinegar, shallot, and ginger in a small nonreactive saucepan and cook over medium heat until reduced by half, about 10 minutes. Transfer to a blender and blend until smooth.
• Return the mixture to the saucepan, add the brown sugar, and cook over high heat, stirring occasionally, until slightly thickened, about 5 minutes. Remove from the heat and whisk in the soy sauce, mustard, and lime juice and season with salt and pepper. Transfer to a bowl and let cool to room temperature. The glaze can be made 1 day in advance and stored in a container with a tight-fitting lid in the refrigerator. Bring to room temperature before serving.
• Meanwhile, to make the relish, preheat the oven to 375 degrees F.
• Put the chiles on a rimmed baking sheet, rub them with the oil, and season with salt and pepper. Roast in the oven until the skins of the chiles are blackened, about 15 minutes. Remove the chiles from the oven, place in a bowl, cover with plastic wrap, and let the chiles steam for 15 minutes. Peel, stem, and seed the chiles and then finely dice them.
• Combine the chiles, pickles, onion, lime juice, honey, cilantro, and oil in a medium bowl and season with salt and pepper. Let sit at room temperature for 30 minutes before serving so that the flavors meld. The relish can be made 8 hours in advance and stored in a container with a tight-fitting lid in the refrigerator. Let come to room temperature before serving.
• Cut the tuna into large pieces and then coarsely chop in a food processor. Do not overprocess. (Alternatively you can chop it by hand with a sharp knife.)
• Whisk together 2 tablespoons of the oil, the mustard, honey, and chipotle in a large bowl. Add the tuna and green onions and gently fold to combine. Divide the tuna mixture into 4 equal portions (about 6 ounces each). Form each portion loosely into a 3/4-inch-thick burger and make a deep depression in the center with your thumb. Place on a plate, cover with plastic wrap, and let chill in the refrigerator for at least 30 minutes before cooking.
• To cook the burgers, heat the remaining 2 tablespoons oil in a sauté pan or griddle (nonstick or cast iron) until it begins to shimmer. Season both sides of each burger with salt and pepper. Cook the burgers until golden brown on the bottom sides, about 3 minutes. Turn over, brush with some of the glaze, and continue cooking until medium, about 3 minutes longer.
• Place the burgers on the bun bottoms, drizzle with more of the glaze, and top with the relish and pickled red onions, if using. Cover with the burger tops and serve immediately.

Steps:

• Grill pineapple slices, uncovered, over medium heat for 5-7 minutes on each side. Chill for 30 minutes. , Dice the pineapple; place in a bowl. Stir in the onion, jalapenos, cilantro and lime juice. Refrigerate for 1 hour or until chilled., Brush tuna steaks with oil; sprinkle with salt and pepper. Grill, covered, over medium heat for 5 minutes on each side or until fish flakes easily with a fork. Serve with pineapple salsa.

Steps:

• Put first 12 ingredients -- scallions through cinnamon -- into a blender and puree.
• Pour marinade into a plastic bag, then add the tuna.
• Place bag, sealed well, into the refrigerator for 2 - 6 hours, turning every once in a while to distribute marinade evenly.
• If using wooden skewers, cover them with water in a shallow dish and let stand for 2 hours.
• In a pot of boiling water, blanch the bell peppers, zucchini, and onion for 1-2 minutes depending on the size of the slices. Drain and pat dry.
• Make pineapple glaze by placing pineapple juice, lemon juice, ginger, chili, soy, honey and cilantro in a saucepan. Bring to a boil, then turn down to medium low, cooking until mixture is reduced by half. Set aside.
• Remove tuna from refrigerator and drain off marinade.
• On metal or wooden skewers alternately thread ingredients: a slice of onion, tuna , pineapple, bell pepper, zucchini, etc. or in any order that pleases you.
• Heat grill to medium high and cook the kabobs for about 6-8 minutes total, turning once. Use pineapple glaze often to brush on kabobs as cooking and to drizzle any remaining on plates.