This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten. Lea & Perrins Worcestershire sauce is gluten-free.
"Is this chicken what I have or is this fish? I know it's tuna. But it says chicken by the sea."
-Jessica Simpson, Actress
I like this sweet sauce a lot but have toned it down a little for posting to the web site. If you like spicy food, donít hesitate to add more hot sauce. For the brave, between 1/2 and 1 teaspoon should be sufficient to make this dish really zing.
You can use bottled roasted red peppers for this barbecue sauce. Make sure that the ones that you purchase are packed in water and my measurements have shown that one medium sized red bell pepper roasted, peeled and seeded weighs about 2 ounces.
If I am cooking more than one serving, I like to cook larger tuna steaks: on the order of 8 to 16 ounces (2 to 4 servings per steak). There's less chance you will overcook the tuna that way.
Worcestershire is a county in England. The sauce was, however, developed in India by Englishmen and originally bottled back in Worcester, England (hence the name). It contains vinegar, molasses, cloves, anchovies, tamarind, chili peppers, shallots, garlic and onion among other things. It has a great flavor and the low-sodium versions are indistinguishable from the traditional Worcestershire sauce.
1 tsp. low-sodium Worcestershire sauce = 5 calories, 0g fat, 0g sat fat, 0 mono fat, 0g protein, 1g carbohydrates, 20mg sodium, 0mg cholesterol
Servings = 6 | Serving size =1/4 cup sauce with 4 ounces tuna
Cooking Time = 30 Minutes
This recipe can be multiplied by 2.
The sauce keeps well for 72 hours in the refrigerator and the cooked tuna makes great leftovers.
|2||red bell peppers|
|2 Tbsp||peach preserves|
|2 Tbsp||pure maple syrup|
|1/2 cup||cider vinegar|
|1 Tbsp||Worcestershire sauce|
|1/8 tsp||hot sauce (like Tabasco)|
|1/2 tsp||dry mustard|
|1 tsp||chili powder|
|6 4 ounce||tuna steaks|
|spray olive or grapeseed oil|
Preheat the oven to broil.
Place the red pepper in the oven and roast, turning frequently, until blackened on all sides. Remove and place in a brown paper bag. Allow it to cool slightly.
Peel and seed the cooled pepper.
Place the pepper in a blender with the peach preserves, maple syrup, vinegar, Worcestershire sauce, vinegar, hot sauce, dry mustard, chili powder and paprika in a blender. Blend until smooth. Chilling the sauce overnight is best.
Preheat oven to 450įF. Place a large skillet in the oven. When the oven is hot spray the pan lightly with oil and add the tuna. (If cooking more than 3 or 4 servings use a second or third skillet. If the tuna is too crowded in the pan it will not sear properly.)
Let the tuna sear for 2 minutes and turn. After two minutes add 1/4 cup (per serving) of the barbecue sauce. Cook for another 2 minutes and turn.
Cook the tuna for another 2 - 4 minutes and remove. Slice and serve topped with the remaining sauce.
Serving size = 1/4 cup sauce, 4 ounces tuna
Servings = 6
Amount Per Serving
|Calories 211||Calories from Fat 52|
|% Daily Value|
|Total Fat 6g||9%|
|Saturated Fat 1g||7%|
|Monounsaturated Fat 2g|
|Trans Fat 0g|
|Total Carbohydrates 10g||3%|
|Dietary Fiber 1g||5%|
|Vitamin A 81%||Vitamin C 87%|
|Calcium 2%||Iron 10%|
|Vitamin K 3 mcg||Potassium 438 mg|
|Magnesium 66 mg|