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Cajun Tuna Steaks With Red Pepper Cream

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  Paprika 1 Tablespoon
  Ground cumin 1⁄2 Teaspoon
  Cayenne 1⁄8 Teaspoon
  Sugar 1 1⁄2 Teaspoon
  Salt 1 Teaspoon
  Tuna steaks 24 Ounce (Four 6 Ounce Pieces)
  Canola oil 1 Tablespoon
  Roasted red bell peppers To Taste, drained, rinsed (1 Jar)
  Fat free half and half 1⁄3 Cup (5.33 tbs)
  Garlic 1 Clove (5 gm), chopped

1. Combine the paprika, cumin, cayenne, sugar, and 3/4 teaspoon of salt on a sheet of wax paper. Dredge the tuna steaks in the mixture until each is well coated.
2. Heat the oil in a ridged grill pan or large nonstick skillet over high heat. Add the tuna steaks and cook until the steaks are seared and cooked to the desired doneness, about 2 minutes on each side for medium.
3. Meanwhile, combine the peppers, half-and-half, garlic, and remaining 1/4 teaspoon salt in a blender and puree. Transfer to a microwavable bowl and microwave on High, stirring twice, until bubbling, about 1-1 1/2 minutes.

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