Grilled Tuna with Red Chile, Allspice, and Orange Glaze
Anchos are the dried chiles I use most for they have the best balance of fruity, spicy and earthy flavors. Ancho powder gives this glaze its appealing brick-red color and warm—not fiery—flavor. I definitely find that tuna needs intense flavors, like orange and allspice, to lighten it up and show off that meaty texture.
- Servings: 4
Source: Burn Blog - Fiery Foods Recipes, Stories, and News
Ingredients
- orange juice
- rice vinegar
- ground allspice
- ancho chile powder
- canola oil
- each salt and black pepper to taste
- ounce tuna steaks, 1 to 1 1/2-inch thick
- each Canola oil
- each Salt and freshly ground black pepper