Tuna With Apricot Chipotle Glaze Recipes

TUNA WITH APRICOT CHIPOTLE GLAZE

Steps:

• Combine first six ingredients and heat on stove top just until warm.
• Generously Sprinkle tuna steaks with salt and pepper.
• Sear tuna in non stick skillet with a small amount of oil until rare. This takes a very short time.
• Slice tuna steaks and place on rice. Drizzle sauce over tuna. Serve with lime wedges.

SIMPLE APRICOT-GLAZED MEATLOAF

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine ground beef, bread crumbs, onion, egg, garlic, apricot preserves, salt, and pepper for the loaf in a large mixing bowl; mix well until thoroughly combined. Transfer to a 9x5-inch loaf pan.
• Bake in the preheated oven for 45 minutes.
• Meanwhile, mix ketchup, apricot preserves, brown sugar, hot sauce, Worcestershire sauce, and apple cider vinegar for the glaze together in a medium bowl.
• Remove meatloaf from the oven and pour glaze over top. Continue cooking until no longer pink in the center, about 15 minutes longer. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Let rest 5 minutes before serving.

GRILLED TUNA WITH APRICOT-MUSTARD-MINT GLAZE RECIPE - (5/5)

Steps:

• 1. To make the glaze, heat the oil in a medium saucepan over high heat. Add the onion and cook until soft, 3 to 4 minutes. the garlic and chiles and cook for 1 minute Add the apricots, wine, 1/4 cup of water, an the sugar and bring to a boil. Reduce the heat to low and simmer, stirring occasionally, until the apricots are soft and most of the liquid has been absorbed, about 20 minute Remove from the heat and let cool slightly. 2. Transfer the apricot mixture to a blende add the vinegar and mustard, and season with salt and pepper; blend until smooth, Add the mint, pulse a few times to incorp rate, and transfer the glaze to a bowl. The glaze can be made up to 1 day ahead and refrigerated, Bring to room temperature before using. 3. Preheat a grill to high or a grill pan over high heat. 4. Whisk together the cumin, ancho powd sugar, cloves, allspice, and cinnamon in a bowl. 5. Brush the tuna on both sides with the oi and season with salt and pepper. Rub one side of each steak with the spice rub. Place the tuna on the grill, rub side down, and cook until golden brown and a crust has formed 2 to 3 minutes. Flip over, brush with some of the glaze, and continue cooking for 2 to 3 minutes for medium-rare. The tuna will be red in the center. 6. Remove from the grill and brush or drizzle with more of the glaze before serving. Garnish with chives, red chile oil, and cilantro oil.

AHI TUNA STEAKS WITH APRICOT GLAZE

Steps:

• Sprinkle ahi steaks with Cajun seasoning to taste. Grill and serve with apricot glaze. Warm Chambord preserves with enough vinegar to reduce sweetness and make a sauce.

CHIPOTLE APRICOT CHICKEN

Steps:

• In a large skillet, brown chicken in butter on both sides. Combine the apricots, broth, preserves, chipotle pepper and salt; pour over chicken., Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until a thermometer reads 170° and sauce is thickened. Serve with rice if desired.