Serve this tuna with Mashed Potatoes and Brie if you are able to use dairy products.
First, make a Sweet and Sour Hot Sauce:
2 cups gluten free rice vinegar
1/2 cup sugar
1/4 cup minced red bell pepper
1/4 cup minced onion
1 1/2-2 teaspoons freshly grated ginger
1 Tablespoon minced cilantro
1/2 teaspoon of gluten free sriracha or Vietnamese chili sauce with garlic
Cook the vinegar and sugar until it makes a syrup – a half hour or so. Add the next 5 ingredients and set aside.
Make a spice mixture:
1 teaspoon of gluten free cayenne pepper
1 Tablespoon of fresh ground black pepper
1 Tablespoon gluten free paprika
1 1/2 teaspoons dried EACH thyme and oregano
1 Tablespoons gluten free garlic powder
2 Tablespoons kosher or sea salt
2 pounds fresh tuna steaks
Coat 2 pounds of tuna steaks (about 1-1 1/4 inches thick) with safflower oil. Sprinkle one side liberally with spice mixture. Heat a very sturdy pan to extra hot, and turn on the exhaust fans on high! When the pan is hot, add the tuna steaks, sprinkle more spice mixture on them, and seer for 5 minutes (cover the pan after one minute), then turn the tuna steaks, and finish cooking the other side for another 4 minutes or so. Some people like their tuna rare and in that case you only want to cook the tuna for a couple of minutes per side. We prefer it cooked through. It is up to you, and what you are comfortable with according to your understanding of safety in cooking fish.
Serve the blackened fish with the Sweet and Sour Hot Sauce, and hot mashed potatoes on the side. A salad of mixed baby greens with a citrus dressing compliments the meal.
This recipe is adapted from one in the Hali’imaile General Store Cookbook by Beverly Gannon, adjusted for gluten free cooking and leaving out some ingredients and spices.
Be sure that your spices are indeed gluten free – some of the spice purveyors promise to include all ingredients on their labels but not all! Check to find out it the manufacturer will ensure that your spices are safe to use.