Chipotle mayo and tuna steaks, to me, sound like the perfect pair. I wasn’t going to buy it from the bottle. I wanted to make it.
Summer is quickly winding down for me. I just graduated college, and have one week off before I start working. I’ve definitely been living it up and getting the most out of it with Anna and some friends. Every day is an adventure whether it’s a cooking one, or an outdoor one it’s been an awesome memory.
Last night, I made one heck of a meal to wrap up an awesome daycation at the family lake house in Clear Lake. I had picked up some Tuna steaks about a month a go and had been dying to grill them up. I knew that it would call for a special time, or on an evening where I had plenty of time to make sure the charcoals were just right. I thought finals week would be a great time, but I was all sucked up into graduation and making sure I had everything ready to go for that. It was also super windy that week. I did not want to mess with the wind.
Chipotle mayo and tuna steaks, to me, sound like the perfect pair. I wasn’t going to buy it from the bottle. I wanted to make it. Plus, I couldn’t find the bottled chipotle mayo anyway. So, at the store I looked up a quick and easy recipe to make and thought I could find the ingredients at Fareway. I couldn’t find peppers in adobo sauce, let alone chipotle peppers, OR seasoning rather. After a long thought process and endless scans of the peppers and seasoning area, I found Adobo powder (all purpose seasoning). Good enough. I also grabbed a lime. At this point, I just wanted to get out of the store and get back to the house and sit outside and grill.
Chipotle Mayo Recipe
- 1 Tablespoon Adobo All purpose seasoning
- 1 lime (juiced)
- Ground pepper (to your liking)
- 1 15oz jar of mayo
*** THIS IS A REALLY SALTY MAYO*** so, I’d cut back on the Adobo seasoning. Next time I think I’ll make SeriousEat’s chipotle mayo
Okay, I might have scared you with the chipotle mayo comment, but it actually was a great addition to the cajun rubbed tuna steaks. I’m getting ahead of myself…
It started out on the grill with stuffed clams. I grilled those for 10 minutes, and with only a minute left I lathered them up with butter. It was a beautiful site when the butter was lathered on there. It slowly dripped on to the shell where then it sizzled and sautéed the stuffing right before your eyes. (Imagine food porn. mm).
- Tuna steaks: Grilled 3 minutes on each side. The charcoals were super hot, I could’ve easily done 2 minutes on each side for a great medium rare tuna steak. The buns were lightly toasted on the grill and a light layer of the chipotle mayo was spread on both sides of the buns. It was a great FLAVOR BATTLE. You got a creamy, salty hint before the cajon spices came in a punched your taste buds. MM MM MMM.
- Fresh strawberry and mango puree.
You can saw we dined like kings. You won’t be lying.