Grilled Tuna With Orange Chille And Allspice Glaze Main Dish Recipes

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Grilled Tuna With Orange Chille And Allspice Glaze


  • For the Glaze
  • 3 cup orange juice
  • 3 tablespoon rice vinegar
  • 2 teaspoon ground allspice
  • 1 tablespoon chile powder (Chef Flay prefers ancho chile powder)
  • 1/2 cup mild vegetable oil, such as canola
  • Salt and freshly ground black pepper
  • For the Tuna
  • 4 (8-ounce) tuna fillets or steaks, 1 to 1 1/2 inches thick
  • Mild vegetable oil, such as canola
  • Salt and freshly ground black pepper

  • Method:

  • Place the orange juice in a saucepan (not aluminum or cast-iron) over medium heat until reduced to 1/2 cup.
  • Transfer the orange syrup to a blender, add the vinegar, allspice, and ancho powder, and blend to combine. With the motor running, slowly add the oil and process until emulsified.
  • Season to taste with salt and pepper. (The glaze can be made a few days in advance, covered, and kept refrigerated. Bring to room temperature before serving.)
  • Heat grill to high.
  • Set aside a few Tablespoons of glaze for brushing the cooked fish. Brush the fish on both sides with oil and season with salt and pepper. Put the fish on the grill with the top side down (in other words, the side that will face up when you serve, so it should be the best-looking side). Grill the fish until crusty and browned on the bottom, about 2 minutes. Turn the fish over and grill, brushing the top frequently with the glaze, until medium-rare, about 2 or 3 minutes longer.
  • Remove the fish from the grill and brush both sides with the reserved glaze. Serve immediately.

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