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  • Marinated Tuna Steaks With Spinach Tomatillo Rice Cakes

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    Marinated Tuna Steaks With Spinach Tomatillo Rice Cakes
    Servings: 4
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 2 x ancho chilies soaked, seeded, and pureed
    • 4 x garlic cloves minced
    • 2 tsp fennel seeds toasted
    • 2 tsp whole allspice toasted
    • 2 c. freshly-squeezed orange juice
    • 2 Tbsp. honey
    • 2 Tbsp. extra virgin olive oil
    • 8 sprg Mexican oregano
    • 4 x tuna steaks - (6 ounce ea) Salt to taste Freshly-grnd black pepper to taste Spinach-Tomatillo Rice Cakes (see below) Ancho Chile Red Wine Sauce (see below)
    • 6 c. water - (to 8)
    • 2 Tbsp. extra virgin olive oil
    • 1 1/2 c. arborio rice
    • 1/2 c. grated Parmesan
    • 2 Tbsp. unsalted cool butter plus
    • 2 Tbsp. unsalted butter for sauteing
    • 1 lb spinach blanched, squeezed dry, and finely minced Tomatillo Sauce (see below) Salt to taste Freshly-grnd black pepper to taste
    • 1 c. flour
    • 2 Tbsp. extra virgin olive oil
    • 6 x tomatillos husked, scrubbed
    • 6 x garlic cloves
    • 1 x onion quartered
    • 3 Tbsp. extra virgin olive oil Salt to taste Freshly-grnd black pepper to taste
    • 2 tsp chipotle pepper puree
    • 1/4 c. minced cilantro
    • 2 Tbsp. honey
    • 2 x ancho chilIes soaked till soft, seeded and pureed
    • 3 c. dry red wine
    • 1/4 c. red wine vinegar
    • 2 Tbsp. honey Salt to taste Freshly-grnd black pepper to taste
    • 1/2 c. extra virgin olive oil

    Directions

    1. Whisk together ancho puree, garlic, fennel, allspice, orange juice, honey, extra virgin olive oil, and oregano in a medium-baking dish. Add in the tuna and turn to coat. Chill for 20 min, covered.
    2. Heat grill pan over high heat. Remove tuna from marinade and season with salt and pepper to taste on both sides. Sear on 1 side till golden, about 1 1/2 to 2 min. Turn over and cook for 1 minute for medium-rare doneness.
    3. Place two Spinach-Tomatillo Rice Cakes onto a plate. Prop a tuna steak on top of the cakes at an angle. Drizzle the plate with the Ancho Chile Red Wine Sauce.
    4. Spinach-Tomatillo Rice Cakes: Place water in a medium saucepan and bring to a boil. Heat extra virgin olive oil in a medium high-sided saute/fry pan over medium heat. Add in the rice and stir to coat. Add in 2 c. of the warm water and stir till evaporated. Repeat with the remaining water till the rice is al dente.
    5. Stir in the cheese and butter till combined. Stir in the spinach and Tomatillo Sauce, season with salt and pepper. Spread the mix proportionately out onto a sheet pan, cover and place in the refrigerator till hard, about 1 hour.
    6. Remove the risotto from the refrigerator and cut out 8 (2-inch) circles. Place the flour onto a plate and season with salt and pepper, to taste. Dredge the risotto circles on both sides in the flour and tap off the excess.
    7. Heat the butter and oil in a large saute/fry pan over high heat. Saute/fry the cakes till golden on both sides. Remove to a plate lined with paper towels.
    8. Tomatillo Sauce: Preheat oven to 400 degrees. Place tomatillos, garlic, and onions on a medium baking sheet, toss with oil and season with salt and pepper. Roast till all vegetables are soft, about 20 to 25 min.
    9. Place roasted vegetables and remaining ingredients in a food processor and process till smooth.
    10. Red Wine-Ancho Chile Sauce: Combine ancho puree and wine in a small saucepan and cook till reduced by half. Add in the mix to a blender with the vinegar and honey, blend till smooth and season with salt and pepper, to taste. With the motor running, slowly add in the extra virgin olive oil and blend till emulsified. Re-season, if needed.
    11. This recipe yields 4 servings.

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