- 2 red bell peppers, roasted and chopped
- 3 cloves garlic, chopped
- 2 tbsp. chipotle pepper, chopped
- 1 tbsp. cumin seed, toasted
- juice of 1 lemon
- 2 tbsp. apple cider vinegar
- 1 1/2 cup extra virgin olive oil
- 1 tbsp. fresh chopped parsley
- 1 tbsp. fresh rosemary, chopped
- salt and pepper to taste
- 4 6 oz. fillets albacore tuna
In a food processor, combine the roasted red bell peper, garlic, chipotle pepper, cumin seed, lemon juice, and apple cider vinegar until smooth. Slowly add the olive oil to the mixture to fully emulsify it. Add the parsley and the rosemary and adjust the taste with salt and pepper.
Place the albacore in a shallow pan. Divide the sauce mixture in half. Coat the albacore in 1/2 of sauce and place in the refrigerator to marinate for 30 minutes. Reserve the other half of the sauce at room temperature.
Grill the tuna over medium heat, basting with marinade, for 2-3 minutes. Be careful basting as the oil in the marinade could cause flare ups if grilling over flame. Flip the fillets, and continue cooking 2-3 minutes more, basting occassionally. The tuna should be slightly flak when done, but not dry.
Serve the tuna hot, either topped with the reserved sauce, or the sauce on the side.
Special thanks to Executive Chef Eric Jenkins and Sous Chef Jennifer Chapman at the Seafood School at the Duncan Law Seafood Consumer Center
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