Grilled Tuna with Red Chile, Allspice, and Orange Glaze
Anchos are the dried chiles I use most for they have the best balance of fruity, spicy and earthy flavors. Ancho powder gives this glaze its appealing brick-red color and warm—not fiery—flavor. I...
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Cooking tools:
- Blender
- Grill
- Pastry brush
- Saucepan
- Stove
- Spatula
- Measuring cup
- Measuring spoon
- Refrigerator
Ingredients
- 3 cups orange juice
- 3 tbsp rice vinegar
- 2 tbsp ground allspice
- 1 tbsp ancho chile powder
- 1/2 cup canola oil
- 1 each salt and black pepper to taste
- 4 8-ounce tuna steaks, 1 to 1 1/2-inch thick
- 1 each Canola oil
- 1 each Salt and freshly ground black pepper
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