36 people came. We went through 5 lbs of strip sirloin, 5 lbs of pork loin, 12 lbs of various cheeses, 8 different types of canapés, and 6 lbs of tuna, not to mention 36 bottles of wine from the cellar. The tuna was one of the last things out and first things to go. I have since served it at several dinner parties catered for my Dad, as well as some personal events at the house. This is a real pleaser for everyone. I never have left overs. Try it, you will like it.

Ingredients

For the Crust

• 3 Ancho Chiles (alternatively 4 Tbsp pure ancho chile powder)
• 6 grams Cumin Seeds (1 Tbsp)
• 6 grams Fennel Seeds (1 Tbsp)
• 24 grams Coriander Seeds (4-1/2 Tbsp)
• 6 grams Black Peppercorns (1 Tbsp)
• 6 grams dried Thyme (1 Tbsp)
• 6 grams dried Oregano (1 Tbsp)
• 6 grams Dry Mustard powder (1 Tbsp)
• 43 grams Salt (2-1/2 Tbsp)

For the Tuna

• 3 – 8 oz fresh tuna filets
• 2 jalapeños seeded and diced, small dice
• 2 Tbsp chopped fresh cilantro

For the Glaze

• 1 6 oz jar fig preserves
• 2 limes juiced

Instructions

For the crust

Stem and seed the Ancho Chiles.  Lay the Ancho Chiles flat on a preheated hot skillet and quickly toast being careful not to burn.  Rough chop and set aside to cool.  In another preheated skillet toast the cumin, fennel, coriander and peppercorns until aromatic, again being careful not to burn.  (alternatively, spread them om a cookie sheet and roast them for approximately 5 minutes in a 300 F oven.  Remove from heat and pour into a plate to cool.  When the toasted spices have cooled pour them into a spice mill along with the chopped Ancho chiles, thyme and oregano.  Grind into a course powder.  Pour into a 1 Pt Mason jar.  Add the dry mustard powder and salt.  Shake until well blended.  Store until ready to use.  This wonderful earthy rub can be used on various fish, i. e. tuna, salmon, Nairagi, swordfish, etc., as well as pork, chicken or beef.  It has a shelf life of 60 – 90 days.

For the glaze

Put the fig preserves in a small sauce pan. Squeeze the juice of 2 medium limes into the sauce pan with the fig preserves and whisk until combined. Heat over low heat until it simmers. Simmer for 5 minutes over very low heat. Remove from heat and puree with an immersion blender.

For the tuna

Heat a large skillet or grill on high heat. add 2 Tbsp canola oil.  Sprinkle the tuna with the Ancho Seasoning until thickly coated. Place tuna filets in pan. Sear on each side roughly 40-60 seconds on each side depending upon your preference for doneness.

Remove tuna from grill and let rest.

Once tuna has rested, slice tuna on a bevel and fan on plate. Ladle glaze over top of tuna. Top with chopped jalapeños and chopped cilantro. Serve & Enjoy.