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Dinner Tonight: Grilled Tuna with Red Tomatillo Sauce

I'm a sucker for tomatillos, and couldn't help but try out this recipe from Bobby Flay's Mesa Cookbook. My only worry was that the sauce would be a little too out of control. The red color comes from the chile powder.

I worried the sauce wouldn't so much harmonize with the tuna as destroy it. Luckily the sauce's bite is balanced both by those roasted tomatilos and a bit of honey. It actually plays very nicely.

And it really couldn't be much simpler. The tomatillos, onion, and garlic cloves are roasted and then blended with the rest of the sauce ingredients. Then all you have to do is grill the tuna steaks. Be sure not to overcook them. Much like regular steaks, it seems like a crime to cook them past medium rare.

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