Recipe courtesy of Tom Pizzica
Red Quinoa-Crusted Tuna with Smoked Tomato Puree
Total:
2 hr
Active:
15 min
Yield:
4 servings
Level:
Intermediate
Total:
2 hr
Active:
15 min
Yield:
4 servings
Level:
Intermediate

Ingredients

Directions

Special equipment: Outdoor grill, 6-ounces apple wood chips, for smoking

Shape a large piece of aluminum foil into a bowl shape. Submerge the wood chips in water for at least 15 minutes, then drain them and put them in the foil 'bowl'. If you are using a gas grill turn 1 side to high and leave the other side off. 

Put the tomatoes on the side of the grill that is off and put the foil bowl full of wood chips on the heated side. Close the lid and smoke for 45 minutes. 

Indoor method: Put the soaked wood chips in the bottom tray of a stovetop smoker. Heat over medium-high heat until the chips begin to smoke. Put the tomatoes, over the wood chips in the smoking tray, and then cover the smoker. Reduce the heat to medium-low and smoke for 15 minutes. 

When the tomatoes are done, put them in a large mixing bowl to cool slightly. Peel the skins from the tomatoes and discard. 

Add the tomatoes to a blender and blend on high until smooth, 1 to 2 minutes. Heat 1 tablespoon of the oil in a medium saucepan over medium heat and add the garlic and shallots. Saute until softened, about 4 minutes. Stir in the tomato puree and simmer until slightly thickened, 20 to 25 minutes. Season with salt, and pepper, to taste. Let the tomato mixture cool for about 5 minutes, then add it to a blender and mix until smooth. Strain through a fine sieve into a bowl and set aside. 

In a coffee grinder, grind the chiles and quinoa into a powder. Season the tuna steaks with salt and pepper, to taste, and then toss them in the chile dust. 

In a large heavy bottom skillet over high heat, add 3 tablespoons olive oil and heat until smoking hot. Sear all 4 sides of the tuna steaks making sure cooking time is even for all sides, about 30 seconds per side. While the grill is still hot, coat the whole scallions with remaining olive oil, and season with salt and pepper, to taste. Grill for about 1 minute on each side. 

Indoor method: Char the scallions on a lightly oiled grill pan or under a broiler. 

To serve, spoon some tomato puree onto each serving plate. Slice the tuna and arrange on the plates, garnished with grilled scallions.

Cook's Note

If using a charcoal grill do the same technique but put the foil directly on top of the hot coals. This dish goes great with a simple risotto, rice or your favorite potato recipe.

IDEAS YOU'LL LOVE

Ahi Tuna

Retro-Metro Fancy Tuna Casserole

Recipe courtesy of Rachael Ray

Red Velvet Cupcakes

Recipe courtesy of Ina Garten

Tuna Tartare

Recipe courtesy of Robert Irvine

Tuna Melt

Recipe courtesy of Food Network Kitchen

Tuna Ceviche

Recipe courtesy of Aarón Sánchez

Red Wine Braised Short Ribs

Recipe courtesy of Claire Robinson

Curried Tuna Salad

Recipe courtesy of Food Network Kitchen

White Bean Tuna Salad

Recipe courtesy of Giada De Laurentiis

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          The Pioneer Woman

          9:30am | 8:30c

          Giada at Home

          10am | 9c

          Giada at Home

          10:30am | 9:30c

          Giada at Home

          11am | 10c

          Giada Entertains

          11:30am | 10:30c

          The Pioneer Woman

          1:30pm | 12:30c
          On Tonight
          On Tonight

          Diners, Drive-Ins and Dives

          8pm | 7c

          Burgers, Brew & 'Que

          4:30am | 3:30c

          Get Cooking