the perfect blend of sweet + heat & super simple technique to get you back in the swing of outdoor cooking.
from bobby flay’s grill it!
1 cup honey
1 heaping tbs dijon mustard
1 tbs ancho chile powder
1 tbs new mexican chile powder
2 tsp habanero chile powder
4 good sized tuna steaks
about 2 tbs canola oil
1. in a small bowl, whisk together the honey, mustard, chile powders, and salt. let sit at room temperature for at least 30 minutes before using.
2. heat the grill to high. brush the tuna with canola oil on both sides & season with salt. put on the grill and grill until golden brown and slightly charred, around 3-4 minutes. brush the top of the tuna with the glaze. flip & keep grilling until done to your likeness.
3. take off the grill & plate, glaze side up. brush with the rest of the glaze & serve.