Dec 12 Pepito Crusted Tuna Steak with a Chipotle Lime Sauce

Many of us in Canada think of Zinfandels as light, blush ‘picnic’ wines. Big, bold red Zinfandels from California are great with grilled meats and are great wines to pair with a rare tuna steak. Try this recipe with a Ravenswood Zinfandel.

Ingredients

• 1-2 lb (1 kg) tuna steak
• 1/2 cup (125 mL) pumpkin seeds (or pepitos), extra for garnish
• 1 tbsp (15 mL) cumin seed
• 1 tbsp (15 mL) kosher or coarse sea salt
• 1 tbsp (15 mL) cracked black pepper
• 1 tsp (5 mL) dried chili flakes
• 1 tbsp (15 mL) canola oil
• Juice from half a lime
• Chipotle Lime Sauce:
  • 1 tsp (5 mL) puréed chipotle peppers in adobe sauce (Available at specialty stores) or 1/2 tsp (2 mL) dried ground chipotle pepper. (In a pinch, substitute chili powder)
  • Zest of one lime
  • Juice of half a lime
  • 1/4 cup (60 mL) mayonnaise
  • 1/4 cup (60 mL) yogurt or sour cream

Directions

Toast pumpkin and cumin seeds in a 350 F (180 C) oven for 5 minutes. In a food processor or coffee grinder, grind pumpkin and cumin to a coarse meal.

Combine pumpkin seeds and cumin with salt, pepper, and chilies. Crust tuna steak with pumpkin seed mixture.

Combine all sauce ingredients and mix well. Set aside.

Brush a heavy skillet with canola oil and heat. Sear tuna steak over medium-high heat for about 2 minutes. The bottom should be white around the edges. Flip the tuna over and sear for 1 minute. Drizzle with lime juice; cover steak and remove from heat. Let sit 5 minutes. Steak should still be very rare. With a very sharp knife, slice tuna steak on an angle in thin slices. Arrange slices on a platter and drizzle with sauce. Garnish with lime wedges, toasted pumpkin seeds and sprigs of cilantro.

Serves 4