Dinner Tonight: Grilled Tuna With Red Tomatillo Sauce Recipe

• 8 tomatillos, husks removed and rinsed
• 1 medium red onion, chopped
• 3 garlic cloves, peeled
• 5 tablespoons olive oil, divided
• Salt and pepper
• 1/2 habanero, stemmed, seeded, and minced
• 2 tablespoons New Mexico red chile powder
• 1/4 cup red wine vinegar
• 2 tablespoons honey
• 3 tablespoons fresh cilantro, chopped
• 3 tablespoons fresh mint, chopped
• 4 eight-ounce tuna steaks (about 1-inch thick)

1. Preheat the oven to 400u0b0F. Combine the tomatillos, onion, and garlic on a baking sheet and toss with three tablespoons of the oil. Season with salt and pepper. Transfer baking sheet to the oven. Cook until the tomatillos are slightly charred, turning occasionally, 25 to 30 minutes.
2. When done, transfer all the ingredients from the baking sheet to a food processor along with the habanero, chile powder, vinegar, honey, cilantro, and mint. Blend until smooth, seasoning to taste with salt.
3. Meanwhile, preheat a grill or broiler to high heat. Brush both sides of the tuna steaks with the remaining oil and also season with salt and pepper. Place on the grill. Cook until well browned on one side, two to three minutes. Flip the tuna steaks and cook until browned on the other side, about two more minutes. The tuna should still be medium-rare in the center.
4. Spoon some of the sauce into the center of four plates, top each with a tuna steak.

red onion, garlic, olive oil, salt, new mexico, ubc, honey, fresh cilantro, fresh mint, eight

Taken from www.seriouseats.com/recipes/2011/04/grilled-tuna-with-red-tomatillo-sauce-recipe.html (may not work)