Recipe courtesy of Mary Sue Milliken
and
Susan Feniger
Tuna Steaks Chorrilos-Style
- Level: Easy
- Yield: 6 servings
Ingredients
2 cloves garlic
1 tablespoon coarse sea salt
2 tablespoons grated ginger
1/2 teaspoon ground cardamom
1 tablespoon dry vermouth
I tablespoon lime juice
1 teaspoon sesame oil
3 tablespoons olive oil
6 (8-ounce) tuna steaks, skin removed and dark sections discarded
3 thin slices bacon, cut into fine strips
2 medium red onions, cut into 1/4-inch slices
6 cloves garlic, thinly sliced
3 jalapeno chiles, seeded and julienned
1/4 cup red wine vinegar
6 plum tomatoes, cut into wedges
1/2 small bunch fresh thyme, leaves only, coarsely chopped
1/2 small bunch fresh oregano, leaves only, coarsely chopped
1 teaspoon salt
1/2 small bunch flat-leaf parsley, leaves only, coarsely chopped
Directions
- In a mortar and pestle or a food processor, combine the garlic, salt, ginger and cardamom and pound to a smooth paste. Add the vermouth and the lime juice and whisk to mix. Allow to sit for 5 minutes, then add the sesame oil and 1 tablespoon of the olive oil. Rub this mixture into both sides of the tuna steaks and allow to sit at room temperature for about 15 minutes.
- Heat the remaining 2 tablespoons olive oil in a large skillet over medium-high heat. Add the bacon and saute, stirring, until crisp. Add the onions and continue to saute, stirring frequently, until the onions are golden. Add the sliced garlic and cook for 1 minute more, until the aroma of the garlic is released. Add the chiles, vinegar, tomatoes, thyme, oregano, and salt and cook only until the tomatoes are heated through. Preheat a grill or broiler to high heat. Grill the steaks about 4 inches away from the heat for 10 to 15 minutes, or until golden and cooked to the desired doneness. Let rest for 5 minutes. Cover the bottom of a heated serving platter with the braised onion mixture. Arrange the tuna steaks on top and surround them with the tomato wedges. Scatter the parsley over the top and serve immediately.
