My parents-in-law celebrated their 50th anniversary a month ago. How awesome!!! For the occasion, they went on a trip to St Antonio, and they raved about the scenery and the food. I have never been, but it sounds like it would be a fun place to try since I love good food;-) On their return, they brought us some Raspberry Chipotle Sauce. It was very nice of them to have brought me this gift though I was quite unsure what I could do with it. I had tried it once with brie cheese and was not too excited about the smokey flavor. I think meat or fish would be a good combination. I wanted to eat tuna. It is the quickest and easiest fish to prepare ( you must have noticed since it kind of come back and back in my blog entries;-) I love the combination of sweet/ spicy and meat or fish.
Ingredients for 1-2 people: 1 tuna steak, ancho chili powder, salt and pepper, brown sugar and olive oil.
In a small bowl, place 1 tbsp of olive oil, 1/4 tsp of salt, 1/4 tsp of ancho chili powder, 1/4 tsp of brown sugar, 1/16 tsp of pepper and mix well. Place the tuna steak on a plate and with a pastry brush, brush the tuna steak with the mixture on all sides of the steak. You can then cook your tuna three ways.
1. on the grill: heat up the grill and when the grill is hot, place the tuna and grill for 2 minutes. Turn it over and cook again for 2 minutes.
2. on a frying pan: melt 1 tsp of butter and when the butter is sizzling add the tuna steak to sear. Cook for 2 minutes, turn it over and cook it for another 2 minutes.
to 3. in the oven on the silpat: warm the oven to 425, place the tuna on the silpat and cook the oven for 6 minutes for rare, 8 for medium-rare.
When the tuna is cooking. Place 1/3 cup of the raspberry chipotle sauce in a small saucepan and cook to warm up. Slice the tuna thinly and drizzle some of the sauce over the fish. You can eat this as an appetizer or as a meal with steamed rice. Et voila!!!
Bon Appetit and Happy Cooking!!!