Canned chipotle peppers are readily available and convenient, and most often come in
adobo sauce. If you prep your own chipotle from dried peppers, use about 1/3 cup meat from
the peppers. If you use the canned variety, drain the chipotle peppers and rinse off the adobo
sauce and pat dry the peppers.
Chop sundried tomato, garlic and ginger. Add all ingredients, except olive oil, to food
processor. Slowly add olive oil to ingredients while blending ingredients to a medium-fine
chop. Stop before mix turns to a paste.
Cover the tuna filet on all sides with chopped mix. Use liberally if you want a more
intensely flavored, thicker crust, or go lighter for a less powerful flavor. It’s good to prepare 1-
pound size tuna pieces to be cut later to allow for quick, even searing.
Add olive oil to skillet and heat to searing temp. Sear the tuna on each side for about 90
seconds for a rare texture, more time for med-rare finish. The chipotle-sundried mix will sear
nicely to the filet and provide a light crust texture.
Let the tuna cool for a few minutes and cut in ¼-inch wide slices for serving. Present
with green papaya salad if you like.
Serves four large or five smaller portions.
