Grilled Tuna With Ancho Chili Guacamole |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 4 |
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An Ancho chili is a dried poblano chili. It is usually around 4 inches long and deep red/brown in color. It is very flavorful but not a hot chili. This receipe is very spicy so kids might not enjoy it so much. Ingredients:
4 8 oz tuna steaks |
marinade |
1/4 c. fresh lemon juice |
1/2 c. olive oil |
1 garlic clove, minced |
1/2 tsp. lemon zest |
1/4 tsp. salt |
1/4 tsp. black pepper |
1 t. vegetable oil |
ancho chile guacamole |
1 ancho chile |
2 t. yellow onion, fine diced |
1 small jalapeno, seeded, deveined and minced |
1 t. cilantro, chopped fine |
1/2 tsp. salt |
2 avocados |
1/4 c. tomato, chopped fine |
2 t. red onion, minced |
1 t. olive oil |
2 t. fresh lime juice |
Directions:
1. Place tuna in a baking dish.
2. Whisk together lemon juice, olive oil, garlic, zest, salt and pepper and pour over the fish. Marinate 30 to 45 minutes in the refrigerator.
3. Pre-heat the grill to medium high heat. Brush the fish with vegetable oil.
4. Grill 3 to 5 minutes, depending on your preference.
5. Serve with ancho chile guacamole.
6. Ancho Chile Guacamole: Place chile in boiling water and cook 10 to 15 minutes or until soft. Remove the seeds and stems and chop fine.
7. In a separate bowl, combine yellow onion, tomato, jalapeno, cilantro and salt and mash into a paste.
8. Chop the avocados into bite-sized pieces and add to onion mixture. Combine the ancho chile and paste and mix thoroughly to combine all ingredients. Serve immediately
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