Chile de Arbol Ahi Tuna Tacos

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. 

Homemade Corn Tortillas   and Pico de Gallo Salsa are a must for this tuna taco! 

Chile de Arbol Ahi Tuna Tacos

Spicy ahi tuna tacos featuring salsa macha!

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Course: Main Course

Cuisine: Mexican

Prep Time: 15 minutes minutes

Cook Time: 11 minutes minutes

Marinate Time: 1 hour hour

Total Time: 1 hour hour 26 minutes minutes

Servings: 2 Servings

Ingredients

• 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

Garnish

• Pico de gallo salsa see link above
• Avocado slices

Instructions

• 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.

Notes

Not daring enough to prepare salsa macha at home? No worries! Go to the Asian food isle in your favorite market. Pick up a jar of chile oil which looks very much like salsa macha. 

Tried this recipe?Mention @pinaenlacocina or tag #pinaenlacocina!

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