Name: African Adobo-Rubbed Tuna Steaks
Yield: Makes 4 servings
Ingredients: 2 ripe avocados, pitted, peeled, and cut into 1/2-inch cubes; 3 scallions, white and green parts, thinly sliced on the bias; 2 jarred piquillo peppers, diced (or substitute 2 jarred roasted red peppers); 2 cloves garlic, minced; 1/3 cup fresh orange juice; 1/4 cup fresh lime juice; 1/2 cup extra virgin olive oil; Kosher salt and freshly ground black pepper to taste; 1 1/2 teaspoons toasted and ground coriander seeds; 1 teaspoon ground ginger; 1 1/2 teaspoons crushed red pepper flakes; 1 1/2 teaspoons ground turmeric; 1 1/2 tablespoons dry mustard; 1 1/2 teaspoons grated nutmeg; 1 1/2 teaspoons ground allspice; 1 1/2 teaspoons cayenne pepper; 1 1/2 teaspoons freshly ground black pepper; 1 1/2 tablespoons kosher salt; 1 tablespoon paprika; 1 1/2 tablespoons dried orange peel; 1 tablespoon sugar; Four 6-ounce tuna steaks; 1/4 cup peanut or canola oil; 2 1/2 tablespoons sugar, or to taste; 1/2 cup Champagne vinegar; 1 European cucumber, peeled, halved lengthwise, seeded, and very thinly sliced

Adobo means spice rub or marinade, and this particular recipe was introduced by African slaves and brought to Bahía in Brazil in the 17th century. I think that it gives tuna a new and exciting dimension. There is spiciness in the dish, as would be expected from an adobo. To provide the American palate a little relief from the heat, the tuna is served on a bed of lightly pickled cucumbers.

Chef Norman Van Aken shares his tips with Epicurious:

The salsa includes Spanish piquillo peppers. To use them, drain the liquid from the jar, pat the peppers dry, then dice. In a pinch, jarred roasted red peppers can be substituted. The tuna can also be grilled, as long as there is enough heat to quickly sear it. Pile a large amount of charcoal into a pyramid, let the coals burn until they are white and extremely hot, then spread them out into an even stack that reaches to within a few inches of the grate. The coals do not need to cover entire grill, since you will not need a large cooking surface. If using a gas grill, simply preheat on high. Coat the tuna with the oil and adobo as directed, and cook on an oiled grill rack for two to three minutes per side.

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