Sweet Red Pepper Barbecue Tuna
Servings
6Serving size
1/4 cup sauce with 4 ounces tunaThis recipe can easily be multiplied. The sauce keeps well for 72 hours in the refrigerator and the cooked tuna makes great leftovers.
Serve with Brown and Wild Rice or Brown Rice or Jasmine Rice or Mashed Yams with Sage
Ingredients
| 2 medium (approx 2-3/4 inch long, 2-1/2 dia.) Red bell peppers |
| 2 Tbsp Peach preserves |
| 2 Tbsp. Maple syrup |
| 1/2 cup Apple cider vinegar |
| 1 Tbsp. Worcestershire sauce |
| 1/8 tsp. Tabasco sauce (or other hot sauce of your choice) |
| 1/4 tsp. Salt |
| 1/2 tsp. Ground mustard |
| 1 tsp. Chili powder |
| 1 tsp. Paprika |
| 24 ounces Fresh tuna (6 4-ounce tuna steaks) |
Instructions
Place the red pepper in the oven and roast, turning frequently, until blackened on all sides. Remove and place in a brown paper bag. Allow it to cool slightly.
Peel and seed the cooled pepper.
Place the pepper in a blender with the peach preserves, maple syrup, vinegar, Worcestershire sauce, vinegar, hot sauce, dry mustard, chili powder and paprika in a blender. Blend until smooth. Chilling the sauce overnight is best.
Preheat oven to 450°F. Place a large skillet in the oven. When the oven is hot spray the pan lightly with oil and add the tuna. (If cooking more than 3 or 4 servings use a second or third skillet. If the tuna is too crowded in the pan it will not sear properly.)
Let the tuna sear for 2 minutes and turn. After two minutes add 1/4 cup (per serving) of the barbecue sauce. Cook for another 2 minutes and turn.
Cook the tuna for another 2 - 4 minutes and remove. Slice and serve topped with the remaining sauce.
Serve this recipe with one of these starch side dishes.
Brown and Wild Rice
In a medium sauce pan, heat the water and salt. When the water boils, stir in the brown and the wild rice. Reduce heat to medium-low and simmer, partially covered, for 40-45 minutes. Do not boil away all of the liquid and do not stir the rice. When a very…
Brown Rice
In a medium sauce pan, heat the water and salt. When the water boils, stir in the brown rice. Reduce heat to medium-low and simmer, partially covered, for 40-45 minutes. Do not boil away all of the liquid and do not stir the rice. When a very small amount of…
Jasmine Rice
In a medium sauce pan, heat the water and salt. When the water boils, stir in the jasmine rice. Reduce heat to medium-low and simmer, partially covered, for about 20-30 minutes. Do not boil away all of the liquid and do not stir the rice. When a very small amount…
Mashed Yams with Sage
Place the water in a sauce pan fitted with a steamer basket over high heat. Add the cubed yams to the steamer basket and steam until they break slightly with a fork – about 10-15 minutes. While the potatoes are cooking, place the olive oil in a small skillet over…
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
I like this sweet sauce a lot, but I’ve toned it down a little for posting to the website. If you like spicy food, don’t hesitate to add more hot sauce. For the brave, between 1/2 and 1 teaspoon should be sufficient to make this dish really zing.
You can use bottled roasted red peppers for this barbecue sauce. Make sure that the ones that you purchase are packed in water and my measurements have shown that one medium sized red bell pepper roasted, peeled, and seeded weighs about 2 ounces.
If I am cooking more than one serving, I like to cook larger tuna steaks: on the order of 8 to 16 ounces (2 to 4 servings per steak). There’s less chance you will overcook the tuna that way.