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| Grilled Tuna with Sun-Dried Pepper & Sesame Sauce |
| Eating the delectably smoky grilled fish sold along roadsides and beaches in Nayarit, on Mexico’s |
| west coast, is an experience that’s impossible to forget. This fish is basted with a local sauce—a |
| sesame-infused red pepper concoction—and every bite calls for another. This recipe features |
| grilled tuna, which is wonderful accompanied by mashed potatoes seasoned with sour cream, lime |
| 1 bottle Frontera Sun-Dried Pepper & Sesame |
| 2 limes, each cut into 6 wedges |
| Salt and freshly ground pepper, to taste |
| 4 ahi tuna steaks, each 8 oz. |
| In a shallow nonreactive baking dish, combine 1/2 cup of the grilling sauce, the juice of 3 or 4 lime |
| wedges, salt and pepper, and stir to mix. Add the tuna steaks and turn gently to coat well. Cover |
| and refrigerate for 1 to 2 hours. |
| Brush the green onions lightly with oil and season with salt and pepper. |
| Prepare a medium-hot fire in a grill. |
| Remove the tuna steaks from the marinade, wiping off the excess. Arrange them on the hottest |
| part of the grill, and cook until golden underneath but still translucent red in the center for |
| medium-rare, 2 to 3 minutes per side. Meanwhile, arrange the green onions around the perimeter of |
| the grilling surface and cook, turning occasionally, until tender and wilted, 3 to 5 minutes. Serve |
| the tuna and green onions immediately with the remaining grilling sauce and lime wedges |
| Rick Bayless, Chef, Frontera Grill and Topolobampo, Chicago. |
| info@barringtonsoftware.com |
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Barrington
Software Incorporated