50+ Friends Club Cookbook
Fish and Shellfish

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Tuna Steak Adobado

From the Kitchen of: H@ppy

2		tuna steaks
3		ancho chilies
3		minced garlic cloves
1/2	tsp	oregano
	dash	black pepper
1/8	tsp	ground cloves
1/4	tsp	cumin
4	Tbsp	red wine
1	Tbsp	sugar
1	Tbsp	olive oil

• Toast ancho chilies and then seed them. Break into pieces and rehydrate them in 1 cup water in microwave at high heat for 2 minutes. Let sit for 5 minutes. Save cup of soaking liquid and place it in processor with chilies, and all other ingredients except tuna and oil.
• Pulse to mix, then strain. Heat oil in small skillet and sauté Chile adobado until it thickens.
• Slather on tuna steaks and marinate 1-3 hours in refrigerator. Grill on BBQ or under broiler.
• 2 servings