Mother Earth Living

4 Great Spicy Recipes: Barbecued Hawaiian Tuna

Try this twist on your average tuna dinner.
By Laura Daily
November/December 1999


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 Serves 4 

Presentation is all. Place a bed of grits in the center of a dinner plate, spoon the Charred Yellow Tomato Sauce around it, and place a tuna fillet on top. Pour the Smoked Shrimp Salsa on top of the fillet, allowing some to flow onto the plate. Garnish with fresh cilantro or garlic chives.

• 1 teaspoon chili powder
• 1 teaspoon paprika
• 1 teaspoon ground cumin seed
• 2 tablespoons pureed garlic
• Kosher salt and cracked black
• pepper to taste
• 4 six-ounce Hawaiian tuna fillets
• Barbecue Glaze (recipe follows)

Combine the seasonings and sprinkle on both sides of the ­fillets. Grill to medium rare. Remove and brush with the Barbecue Glaze immediately. Allow to rest 5 minutes before serving.

Barbecue Glaze  

• 1/2 cup barbecue sauce
• 1 tablespoon achiote (annatto) paste (available where Hispanic foods are sold)
• 1 tablespoon fresh lime juice
• 2 tablespoons pureed garlic
• 1 teaspoon soy sauce

Combine all ingredients in a bowl.

Click here for the original article, A Desert Oasis with 4 Great Spicy Recipes.

Laura Daily is determined to see her favorite ­culinary herbs flourish this winter on a windowsill at her mountainside home in Snowmass Village, Colorado.  

 








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