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Orange Chipotle Seared Tuna

Source: Cooking.com
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Rating: 5   Reviews: 2 See Reviews
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Active Time:  15 Minutes
Total Time:  1 Hour 15 Minutes
  Serves 4
RECIPE INGREDIENTS
2 tablespoons grated orange zest
1 tablespoon brown sugar
2 teaspoons garlic, finely minced
2 teaspoons dry mustard
2 teaspoons ground cumin
1 teaspoon dried basil
1/2 teaspoon ground chipotle chili
2 teaspoons kosher salt
Four 8 ounce tuna steaks, 1-1/2 inch thick cut
2 teaspoons olive oil or canola oil
2 medium oranges,sliced
4 sprigs fresh basil
DIRECTIONS
FOR THE RUB:
In a small bowl combine the orange zest, brown sugar, garlic, mustard, cumin, basil, chipotle and salt. Mix well to combine the spices evenly. Pat the spice rub on to the tuna steaks. Then continue to rub the spices completely over all of the surfaces of the tunas. Cover and refrigerate for up to one hour before grilling.


FOR THE TUNA:
Preheat the grill to very hot. Drizzle the tuna and orange slices with olive or canola oil. Place the tuna in direct high heat, place the oranges to the side at medium heat. Sear the first side for 2 minutes then turn over and sear the second side for another 1 minute. Remove both oranges and tuna. Arrange decoratively on a platter. Garnish with fresh basil.


Recipe created exclusively for Cooking.com by Allen Susser.


Recipe reprinted by permission of . All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
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Nutrition Facts per Serving
Yield:   Serves 4
Calories: 415
Fat. Total: 14g
Fiber: 2g
Carbohydrates, Total: 15g
Sodium: 1037mg
% Cal. from Fat: 30%
Cholesterol: 86mg
Protein: 55g
Spotlight Recipe Review See all 2 reviews »

Rating: 5
by: Susan, MN Reviewed: 04/14/2008
Even if the recipe is excellent, I rarely make the same dish twice. I will DEFINITELY make this dish again, however. Perhaps next time I'll have all the ingredients.

This time I did not have orange zest, cumin or whole oranges. Instead, I used canned mandarin oranges (some in the rub - mashed up. some cooking alongside the fish).

Oh, and I used thai rice noodles and added just a bit of the garlic and the rub and some extra oil to stir fry them just a bit before serving. Very pretty on the plate.
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