Are you in the habit of freezing foods that you made too much of? I never used to be that person. I always had good intentions to freeze leftovers, then I would end up throwing them out when they were too old and growing a foreign sumptin, sumptin on top, lol! Well, I have been reformed for a few years now and I have to say it works out great for us. I found what works for me and I cannot remember the last time I had to throw leftover food out. Of course, unless it’s some food item that cannot be frozen, then we have to eat it until gone, ha, ha, ha! The star freezer recipe of this delicious tuna taco is the oil and vinegar based chile de arbol salsa I prepared quite a while back. In Spanish it is called Salsa de Aceite Estilo Carretas. I had just about 3/4 of a cup left and I packed it in 1/4 cup storage containers. It freezes well and it is perfect for a kicked up marinade or added spice for many foods. I do incorporate dried chile peppers in many of my recipes, but there are times when I have so many, that I will prepare this salsa to preserve them even longer. If you have never tried ahi tuna steaks for fear of them being fishy tasting or hard to cook, I would urge you to pick some up soon! Just 3 minutes per side and you have the most perfect medium/rare, tender, melt in mouth fish you will ever have. Fish tacos never tasted so good!
Chile de Arbol Ahi Tuna Tacos
2 ahi tuna steaks(about 1 one pound total)
salt and fresh cracked pepper to taste
1/4 to 1/3 cup salsa macha(chile de arbol oil and vinegar based salsa)(see link below)
Grapeseed or olive oil
1 tablespoon unsalted butter
*1/4 to 1/3 cup white wine, beer or chicken broth
Pico de gallo
Tips~ This oil and vinegar based salsa can be used as a basting sauce for grilled chicken, pork or steak. Heat level on salsa is between 6 and 8.
1. Season the tuna lightly with salt and pepper on both sides. Generously brush with the chile de arbol salsa on both sides. Cover and marinate for 1 hour.
2. Remove tuna from refrigerator 20 to 25 minutes before you cook it. Preheat 2 tablespoons of grapeseed or olive oil in a skillet to medium heat for a few minutes. When pan is very hot, sear tuna for 3 minutes per side. Remove from pan onto plate. and tent with foil paper.
3. To that same skillet, add 1 tablespoon unsalted butter, juice of 1 lime, 1/4 cup white wine, beer or chicken broth. Taste for salt and pepper and cook at a low simmer for 5 minutes. Slice thin or into small chunks. Pour sauce from pan over tuna. Serve with warm tortillas, pico de gallo and avocado slices. Yields 2 dinner servings or 4 starter servings.
Salsa Macha- Oil and Vinegar Based Chile de Arbol Salsa. Click onto picture to see full recipe.
Tips~ When preparing this salsa, I would suggest tearing or cutting them into smaller pieces before you cook them in the oil.
Tips~ Take the extra sauce and cover warm corn tortillas with it before adding tuna.
Tips~ Click and type Corn Tortillas into the search bar for homemade tortilla recipe.