Tuna Steak With Smoked Hatch Pepper Rice Pilaf and Cucumber Salad

tuna2It has rained for most of the day and I LOVE IT!!  I get so much done when stuck inside even if the dogs are all up in my business.  I was able to sit on the porch with a glass of bubbles and see that the lake level has come up at least a foot (not as far to drag out the 75 pound kayak now).  I cannot wait for my husband to get home so we can enjoy more of this together.  Here are a couple of photos of the raindrops just because I felt like a dork. (couldn’t help myself-it was pretty).

My garden is coming long nicely, lots of fresh basil, the snow peas are starting to peek out, my radishes that took a pounding from the rain (should be ok) and  my rosemary got a much needed drink of water and is looking perky again.

I always look forward to days when I can really concentrate on cooking.  The smell of the smoked rice cannot even be described, it must simply be experienced to understand.  For tonight’s meal I made seared tuna, which I have never made before but it was amazing and the rice with Hatch peppers-fabulous.  We needed something fresh on the side so I made a lightly seasoned cucumber tomato salad.  Bueno!!

  • tuna62 tuna steaks
  • 2 Tablespoons olive oil
  • 1 Teaspoon rice wine vinegar
  • 1/4 cup water
  • 1/2 teaspoon Korean red pepper
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon Kosher salt
  • 1 slice bacon (reserve fat)


Cook bacon and reserve fat.  Mix the vinegar, water and marinate tuna for an 1-2 hours.  Sprinkle the tuna with spices.  Before cooking add more spices if you think it is necessary.  Heat oil and bacon fat in cast iron skillet and sear tuna for 3-4 minutes on each side.  The middle should remain pink.


  • 1 cup smoked basmati rice
  • 1-1/2 cups chicken broth
  • 1/3 cup roasted Hatch chili peppers, chopped
  • 2 Tablespoons slivered almonds
  • 1 Tablespoon butter
  • 1 Tablespoon crumbled bacon (one slice)
  • Kosher salt and freshly ground black pepper

Mix rice and broth in saucepan and soak for 10 minutes.  Add 1 Tablespoon of chilies, almonds, salt and pepper.  Bring to boil then reduce and cook for 15 minutes.  Add remaining chilies and crumbled bacon and stir well.

tunaCucumber Salad:

  • 1/2 cucumber, chopped (I used mandolin to spiral)
  • 6 cherry tomatoes, sliced
  • 1 teaspoon rice wine vinegar
  • 1 teaspoon lime juice
  • 1/2 teaspoon dill
  • Salt and Pepper

Mix all ingredients together and refrigerate.

Enjoy the Evening!!

2 thoughts on “Tuna Steak With Smoked Hatch Pepper Rice Pilaf and Cucumber Salad

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