Tuna With Tomato Orange Relish
|Orange||6 Ounce (1 Small Size / 170 Gram)|
|Tomatoes||12 Ounce, coarsely chopped (2 Medium Size, 340 Gram)|
|Tomato paste||1 Tablespoon|
|Cider vinegar||15 Milliliter (1 Tablespoon)|
|Vegetable oil cooking spray||1|
|Dried hot red chile||2 Small|
|Mustard seeds||1⁄2 Teaspoon|
|Cumin seeds||1⁄2 Teaspoon|
|Ground allspice||1⁄4 Teaspoon|
|Firmly packed brown sugar||2 Tablespoon|
|Raisins||55 Gram (1/4 Cup)|
|Olive oil||1 Teaspoon|
|Garlic||2 Clove (10 gm), minced / pressed|
|Lemon juice||50 Milliliter (2 Tablespoon)|
|Skinless boneless tuna steaks||36 Ounce (6 Pieces, About 6 Ounce /170 Gram Each, 1 Inch Thick)|
|Freshly ground pepper||To Taste|
|Italian parsley sprigs||4|
1. To prepare tomato-orange relish, grate 1/2 teaspoon peel (colored part only) from orange; set grated peel aside. Cut remaining peel and all white membrane from orange; cut fruit into chunks.
2. In a food processor or blender, combine chopped orange, tomatoes, tomato paste, and vinegar. Whirl until coarsely pureed; set aside
3. Spray a 1 1/2- to 2-quart (1.4- to 1.9-liter) pan with cooking spray. Add chile, mustard seeds, and cumin seeds; stir over medium-high heat until seeds begin to pop (about 2 minutes). Mix in allspice, brown sugar, raisins, tomato mixture, and grated orange peel. Cook, stirring, until sugar is dissolved. Reduce heat so mixture cooks at a gentle boil; cook, stirring often, until consistency is jamlike (20 to 25 minutes). Remove chile, if desired. (Relish can be served hot or at room temperature.)
4. Mix oil, garlic, and lemon juice. Rinse tuna steaks, pat dry, and brush all over with oil mixture. Place tuna steaks on a greased grill 4 to 6 inches (10 to 15 cm) above a solid bed of hot coals. Cook, turning once, until browned on outside but still pale pink in center; cut to test (3 to 5 minutes).
5. Transfer tuna steaks to a warm platter; season to taste with pepper.