Bobby Flay that is. I think I've previously mentioned that I wasn't necessarily a Bobby fan until I ate at Mesa Grill in NYC last summer. I had nothing against the guy, I just didn't realize he was a guy after my own heart with his mix of spicy southwestern cuisine. Once discovered though, I'm apparently a huge fan. A groupie as it were.
Today I purchased lovely tuna steak for dinner. Tuna isn't a usual on my grocery list. It's not that I don't like it, it's that my locale doesn't exactly lend itself to great tuna. But the gods of excellent food storage and flight travel do bless, and I was able to obtain a beautiful, non-fishy smelling, perfect coloured tuna steak.
Having secured the lovely tuna steak, the only dilemma I had in hand was to determine preparation options. A relatively easy option, as Mexican flavour was beckoning, and I knew Bobby Flay could deliver.
First I prepared his apricot glaze. My biggest variation here was the lack of apricots. But certainly the apricots were for sweetened flavour and colour, so a mix of peach and mango preserves seemed sufficient . Although my idea was appropriate, because I wasn't using dried fruit, I had to extend the reduction phase almost triple the time to achieve appropriate consistency in the sauce.
Whilst my glaze reduced, I prepared the rub for the tuna steak. All straight forward - ingredient permitting and with the aid of a trust spice grinder (formerly a coffee grinder). Having made several BF rubs I would depict this one as typical. That's not a slight, but he definitely has a unique flair. As well, I often find myself thinking I'm not crazy about what I'm adding, but I've learned to trust the process - Bobby will deliver.