Tuna Steaks, Canary Islands Style- Spicy Spanish Steaks A glass of red wine perfectly balances the spicy and rich flavors of this Spanish treat.

Ingredients

Tuna steaks (cut in large pieces) – 1 1/2 lb

Kosher salt

Dried ancho chilies - 2

Roasted red peppers – 2

Garlic cloves (chopped) – 6

Thyme leaves – 2 tbsp

Oregano leaves – 2 tbsp

Ground cumin – 1 tsp

Sweet paprika – 3 tbsp

Olive oil - 1/4 cup

Parsley (chopped) – 2 tbsp

Sherry/white vinegar - 2 tbsp

Pepper and salt

Preparation

To prepare the sauce soak the dried ancho chilies till they are soft (it may take half an hour to 2 hours). Chop finely once the chilies are soft.

In a food processor, mix the soft ancho chilies, chopped garlic, thyme, cumin, roasted red peppers, oregano, paprika and salt and mix them.

Then add sherry vinegar and mix again till the mixture is a thick liquid. Add water if required.

Add half of the olive oil and turn on the food processor again.

Apply salt to the tuna steaks and put aside for 10-15 minutes.

Heat the leftover olive oil in a deep frying pan and sauté the tuna on one side for about 2-3 minutes.

After searing the first side, turn the tuna and pour the sauce around the fish. Let the sauce boil, cook it for 2 minutes and turn off the heat.

Allow the fish to stay in the pan for more 4-5 minutes, garnish with parsley and serve.