Photo: Sixteen Spice Seared Tuna with Mustard Mint Sauce Recipe
Ingredients
- 3 tablespoons ground cinnamon
- 3 tablespoons ancho chili powder
- 3 tablespoons pasilla chili powder
- 3 tablespoons ground cumin
- 3 tablespoons ground coriander
- 3 tablespoons ground ginger
- 1 tablespoon ground cloves
- 1 tablespoon ground fennel seed
- 2 tablespoons garlic powder
- 2 tablespoons onion powder
- 1 tablespoon allspice
- 1 teaspoon chile de arbol
- 3 tablespoons brown sugar
- 2 tablespoons kosher salt
- 2 tablespoons coarsely ground black pepper
- 1 teaspoon cayenne pepper
- 4 (6-ounce) tuna steaks
- 2 tablespoons canola oil
- Mustard Mint Sauce, recipe follows
Directions
Combine all of the spices in a bowl. Rub 1 side of each tuna steak with some of the rub. Heat oil in a large pan over high heat. Place the tuna in the pan, rub-side down, and cook until golden brown and the spices have formed a crust, about 2 minutes. Turn over and continue cooking for 1 to 2 minutes for rare doneness. Drizzle each steak with some of the Mustard-Mint Sauce.
Mustard Mint Sauce:
3 tablespoons Dijon mustard
2 tablespoons honey
1 tablespoons prepared horseradish, drained
3 mint leaves, finely chopped
Kosher salt and freshly ground pepper
Whisk together all ingredients in a small bowl and season with salt and pepper, to taste.
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By kbrigman_9238934
Durham, NC
on February 24, 2010
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I bought tuna, didn't know how to cook it, and found this as I was preparing to make dinner. I did not have all the different chili powders, so used all regular chili powder. It was delicious and easy and I am definitely going to make this again! It will probably become a dish to make for dinner guests, because it seems like something you'd get at a nice restaurant!
The rub recipe makes ALOT, like I have a cup or maybe even 2 of it left over! I will store it and use it again, but if I'd thought about it and realized beforehand, I would have at least halved the amount.
By hajunk_1526299
high bridge, NJ
on February 12, 2006
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didn't have all the spices -- not even the right kind of mustard - but still was a great hit! The mint was a perfect balance to the spice rub! Served w/ a risotto and a mixed green salad. Delicious
By wileyhorvitz_12...
Washington, DC
on May 17, 2005
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I didn't have all the spices. I used some Emeril spices. It tasted great though. Makes way more spice rub than you need, but it's a good excuse to make this dish again
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