Another Friday and another holiday weekend. Hot damn.
Here’s an insanely easy way to begin your festivities to ring in the New Year tonight – Grilled Tuna with Honey Peach Chipotle Glaze.
This has long been one of the gang’s favorite recipes – there are few things as nifty as a fresh tuna slab seared on the grill – and this glaze is stunningly simple and good.
The glaze can be done with either peach or apricot, we like ‘em both, and you can vary how much heat the sauce packs by adjusting the number of chipotles. Chipotles in adobo sauce will vary markedly in their heat from can to can – sample as you go and add more to get to the heat level you and your diners appreciate most.
We like to use peach preserves that we put up in September when the last of the Texas peaches were coming in; IMHO this is by far their best use.
3/4 cup peach jam or preserves
2 chipotle chile peppers in adobo sauce (more or less)
2 tbs fresh cilantro, chopped
2 tbs honey
Juice of 1 lime (at least 3 tbs)
2 tbs olive oil6 8-ounce tuna steaks, brushed with olive oil and dusted with fresh ground pepper
12 lime wedges
Make the glaze. Set up the trusty food processor and add the jam/ preserves, peppers, cilantro, honey, lime juice and olive oil. Puree until smooth.
Grill the tuna. Preheat your grill to medium hot, and grill the tuna steaks for 3 to 4 minutes per side until done to your liking. Pull ‘em sooner rather than later if in doubt.
Go to it. Plate the tuna, slather in glaze, toss a few lime wedges on and stand back. They’ll ask for more glaze every time.
Add a simple salad (the glaze can even stand in as a salad dressing too), polenta or a Caribbean rice and suddenly you’re a genius. Take a bow.
Enjoy, and happy New Year.
Tags: Friday Feast
