BARBECUE GIULLED TuNA WIlli YELLOW TOMATO-MANGO BARBECUE SAUCE AND SMOKED ROCK SHRIMP POTATO SALAD

BARBECUE GIULLED TuNA WIlli YELLOW TOMATO-MANGO BARBECUE SAUCE AND SMOKED ROCK SHRIMP POTATO SALAD

Photo by


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • Barbeque Spice Marinade

  • cups red Chile powder

  • ½

    cup ancho chile pepper

  • ½

    cup salt

  • ½

    cup pepper

  • ½

    cup sugar

  • ¼

    cup ground cumin

  • ¼

    cup ground coriander

  • ¼

    cup dry mustard

  • ¼

    cup garlic powder

  • YELLOW TOMATO-MANGO BARBECUE SAUCE

  • 1

    cup bacon, diced

  • 1

    red onion, diced

  • 4

    yellow tomatoes, diced

  • 2

    tablespoons chile powder

  • 1

    tablespoon ground cumin

  • 1

    tablespoon ground coriander

  • 1

    teaspoon black pepper

  • 1

    cup mango puree (about 1mango)

  • ¼

    cup molasses

  • 1

    tablespoon Worcestershire sauce

  • ½

    bunch cilantro

  • 1

    cup corn stock (or Vegetable stock)

  • salt to taste

  • SMOKED ROCK SHRIMP POTATO SALAD

  • ½

    pound cooked shrimp, peeled and diced

  • 1

    pound potatoes (red or Yukon Gold),

  • peeled and diced

  • 1

    tablespoon yellow pepper, diced

  • 1

    tablespoon red pepper, diced

  • 1

    tablespoon green pepper, diced

  • 1

    tablespoon basil, finely chopped

  • 1

    tablespoon cilantro, finely chopped

  • 2

    scallions, sliced thin on bias

  • cups celery stalks, finely diced

  • ½

    cup mayonnaise

  • ¼

    cup olive oil

  • salt and pepper to taste

Directions

Mix all ingredients except tuna in bowl. Arrange tuna steaks in glass or ceramic bowl. Thoroughly coat tuna with marinade and refrigerate. When ready to cook, preheat grill and lightly oil tuna on both sides. Grill 2 minutes each side for medium-rare. Add 1 minute per side if desired. YELLOW TOMATO-MANGO BARBECUE SAUCE Saute bacon and onion together over. medium-high heat until brown. Add remaining ingredients and simmer over low heat 30 minutes. Puree with hand-mixer or allow sauce to cool a bit and use a blender. Set aside; cover until ready to serve. SMOKE ROCK SHRIMP POTATO SALAD In medium pan on high, heat wood chips until smoking. Remove from heat and place steaming grate with shrimp over chips and cover 10 minutes. Remove cover; set aside. Boil potatoes until tender. Meanwhile combine remaining ingredients, including shrimp, in large mixing bowl. Strain potatoes add to bowl while still warm, Add salt ant pepper to taste. Refrigerate. . TO SERVE Lightly drizzle barbecue sauce on plate; slice tuna on an angle and arrange in a fan. Add a scoop of salad next to tuna.


Nutrition

Facebook Conversations