Tuna With Apricot Chipotle Glaze Recipes

Steps:

• Combine first six ingredients and heat on stove top just until warm.
• Generously Sprinkle tuna steaks with salt and pepper.
• Sear tuna in non stick skillet with a small amount of oil until rare. This takes a very short time.
• Slice tuna steaks and place on rice. Drizzle sauce over tuna. Serve with lime wedges.

Steps:

• Combine wine, vinegar, sugar, and 1/4 teaspoon pepper in a small saucepan over medium-high heat. Simmer until slightly thickened and syrupy, 25 to 30 minutes. Remove from heat, and set aside.
• Combine tomatoes, 1 teaspoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a medium bowl. Toss, and set aside
• Heat grill to medium hot. Combine haricots verts, lemon juice, remaining teaspoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a bowl; toss well. Arrange beans on the grill and cook, turning, until just limp and lightly charred, 2 to 4 minutes. Transfer to a serving platter.
• Sprinkle remaining teaspoon salt and 1/4 teaspoon pepper on all sides of tuna steaks. Brush wine-and-vinegar mixture on tops and sides of steaks and place, glazed side down, on grill. Grill, brushing with more glaze, until lightly charred, about 3 minutes per side for rare, 6 to 7 for well done. Transfer to serving platter with beans. Add basil to tomatoes, toss, and spoon over tuna. Serve immediately.

Steps:

• PREPARE PONZU:.
• Place all the ingredients (through 1 1/2 chipotle chiles) in a blender, and process until smooth.
• PREPARE SALSA:.
• Gently combine diced cucumber, tomato, avocado, and cilantro in a small bowl.
• PREPARE FISH:.
• Sprinkle fish with salt.
• Heat a large nonstick grill pan over medium-high heat.
• Coat pan with cooking spray.
• Add fish; cook 3 minutes on each side or until desired degree of doneness.
• Cut each tuna steak diagonally across the grain into thin slices.
• Arrange sliced tuna over rice; top with salsa, and drizzle with ponzu.
• Enjoy!

Steps:

• In a saucepan melt the Apricot Jam with the butter. Set aside.
• In a skillet add the olive oil and get it hot. Season the tuna with salt and pepper. Sear the tuna for 2 minutes each side to get it brown and then brush the sauce on each side as you turn them. The sauce will carmalize. Cook until desired doneness brushing everytime you turn them
• Slice and serve

Steps:

• 1. To make the glaze, heat the oil in a medium saucepan over high heat. Add the onion and cook until soft, 3 to 4 minutes. the garlic and chiles and cook for 1 minute Add the apricots, wine, 1/4 cup of water, an the sugar and bring to a boil. Reduce the heat to low and simmer, stirring occasionally, until the apricots are soft and most of the liquid has been absorbed, about 20 minute Remove from the heat and let cool slightly. 2. Transfer the apricot mixture to a blende add the vinegar and mustard, and season with salt and pepper; blend until smooth, Add the mint, pulse a few times to incorp rate, and transfer the glaze to a bowl. The glaze can be made up to 1 day ahead and refrigerated, Bring to room temperature before using. 3. Preheat a grill to high or a grill pan over high heat. 4. Whisk together the cumin, ancho powd sugar, cloves, allspice, and cinnamon in a bowl. 5. Brush the tuna on both sides with the oi and season with salt and pepper. Rub one side of each steak with the spice rub. Place the tuna on the grill, rub side down, and cook until golden brown and a crust has formed 2 to 3 minutes. Flip over, brush with some of the glaze, and continue cooking for 2 to 3 minutes for medium-rare. The tuna will be red in the center. 6. Remove from the grill and brush or drizzle with more of the glaze before serving. Garnish with chives, red chile oil, and cilantro oil.