| |
| |
| 3 Tbs |
|
ground cinnamon |
|
| 3 Tbs |
|
ancho chili powder |
|
| 3 Tbs |
|
pasilla chili powder |
|
| 3 Tbs |
|
ground cumin |
|
| 3 Tbs |
|
ground coriander |
|
| 3 Tbs |
|
ground ginger |
|
| 1 Tbs |
|
ground cloves |
|
| 1 Tbs |
|
ground fennel seed |
|
| 2 Tbs |
|
garlic powder |
|
| 2 Tbs |
|
onion powder |
|
| 1 Tbs |
|
allspice |
|
| 1 tsp |
|
chile de arbol |
|
| 3 Tbs |
|
brown sugar |
|
| 2 Tbs |
|
kosher salt |
|
| 2 Tbs |
|
coarsely ground black pepper |
|
| 1 tsp |
|
cayenne pepper |
|
| 4 |
|
tuna steaks, (6-ounce) |
|
| 2 Tbs |
|
canola oil |
|
| 3 Tbs |
|
Dijon mustard |
|
| 2 Tbs |
|
honey |
|
| 1 Tbs |
|
prepared horseradish, drained |
|
| 3 |
|
mint leaves, finely chopped |
|
|
|
Kosher salt and freshly ground pepper |
|
|
|
| |
| 1 |
Combine all of the spices in a bowl. Rub 1 side of each tuna steak with some of the rub. Heat oil in a large pan over high heat. Place the tuna in the pan, rub-side down, and cook until golden brown and the spices have formed a crust, about 2 minutes. Turn over and continue cooking for 1 to 2 minutes for rare doneness. Drizzle each steak with some of the Mustard-Mint Sauce. |
| 2 |
To make the mint sauce whisk together the last five ingredients in a small bowl and season with salt and pepper, to taste. |
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| | | Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |
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