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:

• 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.