All the yardwork in done-waiting on Tuesdays rain to make it grow again. The weather was PERFECT today and hovering t-in the 70’s. Since the weather has been cooler the sunsets are becoming so much more colorful-LOVE IT.
I wanted to try something a little different tonight so this is what I came up with. For a side dish I made a pasta salad which I will post tomorrow because I am tired and want to crawl in bed-just sayin’.
- 2 tuna steaks
- 1 teaspoon salt (I used smoked salt)
- 1 teaspoon rice wine vinegar
- 1 jalapeno
- bacon (thin sliced)
Place the tuna steaks in a container with the salt and rice wine vinegar and cover with water. Let sit for a few hour or overnight. Remove and cut into 1 inch cubes. Slice the jalapeno lengthwise, remove the seeds and slice again crosswise to make moon-shapes pieces. Take each cube of tuna and cut a slit (not quite all the way through) and place a piece of jalapeno. Wrap in bacon and secure with a toothpick. Refrigerate until ready to bake.
Preheat the oven to 425 degrees F. Place the wrapped tuna into a cast iron grill pan and bake until bacon is cooked through. I cooked ours about 15-20 minutes. The fish will cook fast but the fat in the bacon will keep the fish moist.
Honey BBQ Sauce:
- 1/3 cup BBQ sauce
- 1/3 cup honey
- 1/4 teaspoon smoked paprika
Have a great day 🙂