FIRECRACKER RUBBED GRILLED TUNA

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Our long awaited TV series GRILLAÐ – which basically means, “Barbequing” aired last night here in Iceland. At the same time we celebrated the publication of a book that carries the same name and features the recipes from the show – plus many more.

So it was a great day and we´re on cloud nine to say the least.

Here is a recipe from the show – it´s a grilled tuna – ridiculously good to say the least.

Hope you enjoy,

xxx Thora

Firecracker Rubbed Grilled Tuna with Grilled Vegetable Asian Noodle Salad

Ingredients for Firecracker Tuna Rub

• 4 dried chipotle peppers
• 4 dried round chili peppers
• 4 dried habanero peppers
• ½ cup cumin seeds
• ¼ cup dried oregano
• ¼ cup paprika
• 3 tablespoons kosher salt

For Tuna Edging:

• ½ cup white sesame seeds
• ½ cup black sesame seeds

Ingredients for Asian Noodle Dressing:

• 8 ounces / 227 grams of thick Japanese noodles (Udon)
• ½ cup rice vinegar
• 2 tablespoons light brown sugar
• 2 tablespoons fish sauce
• ½ teaspoon salt
• fresh cilantro, chopped

Ingredients for the Grilled Vegetables:

• zucchini, (sliced lengthwise in ¼” strips from the center (leaving the seed core to be discarded. See video.)
• red sweet peppers, seeded and cut into quarters
• yellow squash, cut into long slices with seed core remaining in the middle
• yellow sweet peppers, seeded and cut into quarters
• orange sweet peppers, seeded and cut into quarters
• extra virgin olive oil
• freshly ground salt and pepper

Directions:

1. Heat oven to 400° F / 200° C
2. Stem and seed all the dried peppers.
3. Place peppers, cumin seeds, and dried oregano on a baking sheet and roast them in the oven for 4 minutes.
4. Grind the roasted pepper/spice mixture in a food processor or spice mill until finely ground. Put finely ground mixture into a bowl, add paprika and salt to this, and combine well.
5. Place rub mixture on a plate. Coat tuna filets on both sides, leaving the edge clean (the edge will be coated in black and white sesame seeds).
6. Mix black and white sesame seeds together and place in a small dish.
7. Carefully take the filets and coat the edges (rim) of each one in a mixture of the black and white sesame seeds.
8. Set the rubbed/edged tuna filets carefully aside on a plate while you prepare the Asian Noodle Grilled Vegetable Salad.
9. Put thick Japanese noodles (or pasta of your choice) into a pot of boiling water and cook  according to package directions (generally about 10 minutes).
10. Drain the noodles, rinse in a colander, and set aside.
11. Grill the vegetables quickly on a hot griddle, about two minutes on each side, blackening the outside of the peppers, and grilling the zucchini and squash until golden. Vegetables should be tender but still slightly firm.
12. Remove the vegetables from the grill and scrape the thin blackened skin off the grilled peppers.
13. Roughly chop the grilled vegetables and place them in the bowl with the Asian noodles.
14. Whisk together the salad dressing ingredients. Pour the dressing over the noodles and grilled vegetables, tossing to combine with the dressing.
15. Grill tuna filets on hot griddle for about one minute on each side to sear it.
16. Remove from grill, slice filets into strips and serve atop Asian Noodle Grilled Vegetable Salad.  Enjoy!

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