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Tuna with Ancho Fig Sauce

Servings = 12 | Serving size =4 ounces tuna with 3 tablespoons sauce

This recipe does not make very good leftovers. The sauce keeps well for about 2 weeks in the refrigerator.

1 tsp	unsalted butter
1 cup	onion (diced)
1 1/2 cups	low sodium chicken stock
1/2 cup	water
1	dried ancho chili
1 Tbsp	lime juice
1 cup	fig preserves
1/4 tsp	salt
	spray olive oil
4 ounces	(per serving) tuna steak
2 Tbsp	(per serving) fresh cilantro leaves

Heat the butter in a medium sauce pan and add the diced onion. Cook slowly until translucent. Do not allow the onions to brown.

Add the water and chicken stock and simmer over a low medium heat.

Place the ancho chili in a steamer and steam for about 5 minutes until tender. Remove and carefully seed the chili and dice.

Add the chili to the simmering onions and cook for about 5 minutes until they begin to soften.

Add the lime juice, fig preserves and simmer for about 15 minutes. Place sauce in a blender and blend until smooth.

Grind fresh pepper over each side of the tuna.

Heat a non stick grill pan or a large skillet over high heat. Spray the pan lightly with olive oil. Add the tuna steak to the hot pan. Sear for about two minutes on each side.

Add 3 Tablespoons of sauce to the pan for each tuna steak. Reduce the heat and cook for about 2 - 3 minutes on each side.

Serve topped with the sauce and then 2 Tablespoons of fresh cilantro.

Nutrition Facts

Serving size: 4 ounces tuna with 3 tablespoons sauce | Servings enough sauce for 12 servings

Calories 253 | Calories from Fat 55

Amount Per Serving (% Daily Value)

Total Fat 6g (9%) | Saturated Fat 2g (8%)

Monounsaturated Fat 2g | Trans Fat 0g

Cholesterol 44 mg (15 %) | Sodium 275 mg (11 %)

Total Carbohydrates 21g (7%) | Sugars 14g

Dietary Fiber 1g (4%) | Protein 27g

Vitamin A 58% | Vitamin C 8 % | Calcium 2% | Iron 9%

Vitamin K 6 mcg  | Potassium  384 mg | Magnesium  62 mg