Tuna with Ancho Fig Sauce

Servings: 2 | Serving size: 4 ounces tuna with 3 tablespoons sauce

Cooking Time: 30 Minutes

This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12.

This recipe does not make very good leftovers. The sauce keeps well for about 2 weeks in the refrigerator. Note that the sauce makes 12 servings.

Serve with Jasmine Rice or Coconut Rice or Coconut Rice - Low Sodium Version or Jasmine Rice - Low Sodium Version or Brown and Wild Rice or Brown Rice

Heat the butter in a medium sauce pan and add the diced onion. Cook slowly until translucent. Do not allow the onions to brown.

Add the water and chicken stock and simmer over a low medium heat.

Place the ancho chili in a steamer and steam for about 5 minutes until tender. Remove and carefully seed the chili and dice.

Add the chili to the simmering onions and cook for about 5 minutes until they begin to soften.

Add the lime juice, fig preserves and simmer for about 15 minutes. Place sauce in a blender and blend until smooth.

Grind fresh pepper over each side of the tuna.

Heat a non stick grill pan or a large skillet over high heat. Spray the pan lightly with olive oil. Add the tuna steak to the hot pan. Sear for about two minutes on each side.

Add 3 Tablespoons of sauce to the pan for each tuna steak. Reduce the heat and cook for about 2 - 3 minutes on each side.

Serve topped with the sauce and then 2 Tablespoons of fresh cilantro.