The star freezer foods recipe of this delicious tuna taco is the oil based chile de arbol salsa I prepared quite a while back. In Spanish it is called Salsa Macha or Salsa de Aceite . 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.
Do you freeze leftovers?
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!
I do incorporate dried chile peppers in many of my recipes. There are times when I have so many, that I will prepare this salsa macha 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!
Tips~ This oil based salsa can be used as a basting sauce for grilled chicken, pork or steak. Heat level on salsa is between 8 and 9.
Tips~ When preparing this salsa, I would suggest tearing the peppers 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.
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 based salsa(see link above)
- Grapeseed or olive oil
- 1 tablespoon unsalted butter
- 1 lime
- *1/4 to 1/3 cup white wine beer or chicken broth
- Pico de gallo salsa see link above
- Avocado slices
- Season the tuna lightly with salt and pepper on both sides. Generously brush with the salsa macha(chile de arbol salsa) on both sides. Cover and marinate for 1 hour.
- 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.
- 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 corn tortillas(see link above), pico de gallo and avocado slices. Yields 2 dinner servings or 4 starter servings.