Tuna Spanish Style
- Total Time
Tuna is often sold in chunks, rather than steaks, at a considerably lower per-pound price. Threaded on skewers and grilled as kebabs, they can look very nice.
uncooked bluefin tuna12 oz, 2 x 6 oz steaks
fresh lime juice2 Tbsp
chili powder1 tsp
ground cumin½ tsp
black pepper¼ tsp
canned crushed tomatoes½ cup(s)
canned pimento(s)6 oz
olive(s)4 gm, green, chopped
anchovies canned in oil drained2 average, rinsed, patted dry and minced
table wine½ fl oz, white or water
canned crushed tomatoes1 cup(s)
- Put tuna steaks in a glass dish and rub with lime juice, chili powder, cumin and pepper. Cover and refrigerate for at least 30 minutes and up to 2 hours
- Prepare coals for grill.
- To make sauce, place remaining ingredients into a medium saucepan and simmer for 5 minutes. Set aside until needed.
- Grill tuna until firm but still light pink in the center.
- Reheat sauce if necessary; serve over tuna.