CHILI TUNA STEAKS : MEXICAN FOOD RECIPE
This meal should be served with simple sides so as not to take away from its complexity. Rice and black beans with a sprig of fresh cilantro pair perfectly.
1 cup chicken stock
1 cup water
4 (6- to 10-ounce) tuna steaks
1 medium-sized yellow onion
2 garlic cloves
8 chili peppers (type of your choosing)
1⁄2 teaspoon cayenne pepper
1 teaspoon salt
1 teaspoon ground white pepper
1. Combine the stock and water in a large frying pan and bring to a boil. Add the tuna steaks.
Reduce heat to medium-low and cook until the fish flakes easily with a fork. Lift the fish out and place on a serving platter. Reserve 1⁄2 cup of the cooking liquid.
2. Remove the skin from the onion and garlic cloves. Cut the onion into quarters. Remove the seeds and stems from the chilies. Cut into quarters.
3. Put the onion, garlic, chilies, 1⁄2 cup reserved cooking liquid, salt, cayenne pepper, and white pepper into a blender or food processor and blend at medium speed for about 2 minutes or until you have a smooth purée.
4. Heat the sauce in a medium-sized saucepan at medium heat. Do not let it boil. Pour the sauce over the fish.
Choosing Chili Peppers Chili peppers can be fun to experiment with, as there are so many varieties available today. Don’t hesitate to try something new. You will soon get beyond the heat of the first bite and discover a wide range of flavors to match the many shapes, colors, and sizes available.