Hey Team, it’s Day 2 of the Tabasco 10 Challenge and today we have a Maple Tabasco Glazed Tuna. If you’re just checking in today are wondering what the Tabasco 10 Ingredient Blogger Challenge is, you can check out the whole explanation in yesterday’s post on Spicy Chocolate Meringue Cookies. But the short of it is that Tabasco has challenged ten bloggers to create five recipes using only 10 pre-approved ingredients. I like this concept. I love having the freedom to cook whatever I want on a day-to-day basis, but it’s kind of fun to have to puzzle out how to work within the proscribed limitations. It’s kind of like how it was much easier to write a paper on an assigned topic than when a teacher just said write about whatever you want. Yes, I still compare things in real life to when I was in school.
The only protein in our list of 10 ingredients was the choice of either tuna or swordfish, so I resigned myself fairly early on to the fact that I would be cooking fish. I’ve pointed out my personal issues with fish several times before, so I was gritting my teeth a bit about having to cook it and potentially have my house smell like day-old fish the next morning. But, as it turns out, I was being a big baby about nothing. Cooking the tuna was completely super easy and totally painless. I used sushi-grade Ahi Tuna and the fish was sweet and fresh-tasting, with no fishy-odors to speak of. The sweet/spicy combo of the maple Tabasco glaze really complemented the natural sweetness of the tuna and it was so delicious that I even ate the leftovers. Seriously folks, it’s unheard of for me to eat leftover fish. And, I have to say, as delicious as the fish was right after coming off the stove, it was also fantastic cold the next day when I met my friends for lunch and we ate outside in the Atlanta summer heat.
- ½ C Maple Syrup
- 1 Tbsp Apple Cider Vinegar
- 2 tsp Tabasco Sauce
- 1 tsp minced Cilantro
- ½ tsp Salt
- 4 pieces sushi-grade Ahi Tuna
- 1 -2 Tbsp Grapeseed or other neutral oil
- 1 C Cherry Tomatoes
- Whisk together the maple syrup, vinegar, tabasco, cilantro and salt and then combine the marinade with the tuna in a large ziptop baggie. Let the tuna marinate in the refrigerator for 30 minutes.
- Remove the tuna and marinade from the refrigerator and let them sit out while you heat the oil in a large skillet over med-high to high heat.
- Pour the marinade out into a small sauce pan and bring to a simmer to thicken it.
- Place the fish into the hot skillet and sear on all sides for 1 to 2 minutes, basting with the thickening marinade as the fish cooks.
- Once the fish finishes cooking, remove it from the skillet, brush with another layer of the marinade turned glaze and cover with tented foil.
- Add the cherry tomatoes to the hot skillet, which should now have a sticky layer of cooked marinade. Cook the cherry tomatoes until wilted, then remove them as well.
- Serve the tuna with the tomatoes, adding another layer of glaze, if necessary. The dish also goes quite nicely with jasmine rice.
- When searing the fish, make sure to sear the sides in addition to the top and bottom.
- The 40 minute prep time include the 30 minutes of non-active time when the fish is marinating.
If you liked this recipe, you may enjoy the following:
Halibut Olympia | Peaches Please
Pomegranate-Chili Glazed Tuna | Tasty Kitchen
Maple Glazed Tuna with Potato Pear Salad | Perfectly Edible
Tuna Crudo with Pickled Eggplant and Fiery Roasted Tomato Puree | In Sock Monkey Slippers
Want to see what the rest of the bloggers in the Tabasco Ten Ingredient Challenge are cooking up?
This post is sponsored by Tabasco. All opinions, photographs and words are my own.