Grilled Tuna Chili

Ingredients

      Chili Base

• 1/2 cup canola oil

• 3 cups sweet onions, chopped

• 1 1/2 cups sweet peppers(orange or yellow), chopped

• 1/3 cup fresh garlic, chopped

• 1 tablespoon fresh serrano pepper, finely chopped

• 2-28 ounce cans whole San Marzano tomatoes including juice, crushed

• 1-6 ounce can tomato paste

• 2-15 ounce cans tomato sauce

• 2-16 ounce cans garbanzo beans, drained and rinsed

• 2-15 ounce cans cannellini beans, drained and rinsed

• 2-15 ounce cans black beans, drained and rinsed

• 2 tablespoons ground cumin

• 1 tablespoon oregano

• 4 teaspoons kosher salt

• 2 teaspoons coriander seed, crushed

• 2 teaspoons black pepper

• 1 teaspoon pimenton de La Vera (hot smoked paprika)

Wet Rub for Tuna

• 2 pounds fresh tuna, cut into 1 inch cubes

• 1 tablespoon granulated garlic

• 1 tablespoon ground cumin

• 2 teaspoons kosher salt

• 2 teaspoons coriander seed, crushed

• 1 teaspoon black pepper

• 1 teaspoon pimento de La Vera (hot smoked paprika)

• 1/4 cup extra virgin olive oil

Directions

• Marinate tuna in wet rub first.

• Combine seasonings and spices in a bowl, add olive oil and mix well. Toss tuna in rub, coat completely.Pour tuna and marinade into ziplock bag. You should only marinate fish for about an hour total and remove it from the refrigerator about 30 minutes before grilling.

• Preheat a perforated grill pan about 10 minutes before adding fish. Place tuna in a single layer on pan, toss with tongs until all sides are seared, about 2 to 3 minutes. Set aside.

• Heat oil in large Dutch oven. Add vegetables. Saute at medium heat for about 10 minutes. Add tomatoes, tomato paste and sauce. Add seasonings and spices. Simmer on low for about 10 minutes. Add beans. Simmer on low for another 30 minutes. Add cooked tuna at this point. Stir fish in gently so as not to break up pieces.

• Serves 10 to 12 people. Enjoy!