In this seafood specialty, the pimentón is used in the marinade and in the sauce that seasons it at serving. Salmon steaks or the steaks of any large fish may be substituted. Serve with a Caesar salad and saffron rice.

Ingredients

• 2 tablespoons olive oil

• 3 tablespoons hot pimentón

• Salt and pepper to taste

• 2 tablespoons chopped fresh Italian parsley

• 4 tuna steaks, 1-inch thick

• 6 cloves garlic, minced

• 1 medium purple onion, chopped

• 2 medium tomatoes, chopped

• 2 red bell peppers, roasted, peeled, seeded, and chopped

• ½ cup minced green olives

• Italian parsley leaves for garnish.

Instructions

In a small bowl, combine 1 tablespoon of the olive oil, 1 tablespoon of pimentón, salt and peppers, and the parsley and mix well. Rub this mixture over each side of the tuna steaks. Cover the steaks and marinate for 1 hour.

Heat the remaining olive oil in a saucepan and add the garlic, onion, another tablespoon of pimentón and saute for about 2 minutes. Add the tomatoes and bell peppers and cook until the mixture thickens, about 5 minutes. Remove from the heat and transfer to a blender or food processor. Add the remaining pimentón and the olives and puree. Transfer the sauce back to the pan and keep warm.

Grill or broil the tuna steaks to the desired doneness. Serve covered with the sauce and garnished with the parsley leaves.

When cooking the steaks you will have intense smoke, make sure you have proper ventilation.

Ingredients

For the Ribeye:

• 8-10 Ounce farm raised buffalo ribeye steaks
• ¼ pound unsalted butter (melted)
• Galena’mite Blasting Powder

For the Salsa:

• 4-5 ears fresh corn on the cob
• 1 medium diced onion
• 3 cloves diced garlic
• Juice from 1 fresh lime
• Juice from 1 fresh lemon
• 2 – 3 cups cooked black beans
• 2 fresh tomatoes, seeded and chopped
• Fresh cilantro, chopped, to taste
• Salt and pepper, to taste
• Ground cumin, to taste
• Chipotles in Adobo, to taste
• 3-4 tablespoons apple cider vinegar
• 1 – 2 tablespoons olive oil

Instructions

For the Ribeye:

Take ribeyes and brush with melted butter, then dust with Galena’mite Blasting Powder, place ribeyes into skillet pressing down (you will have intense smoke, make sure you have proper venting). Let ribeyes cook approximately 2-3 minutes, then turn over. Blacken this side until done approximately 2-3 minutes more. Should be medium rare to medium. Cook a little more if you desire medium to medium well.

 For the Salsa:

With a sharp knife remove corn kernels from cob, preheat saute’ pan over high heat, add fresh corn and drizzle olive oil. Tossing mixture continuously so not to burn. When corn is roasted (approximately 4-5 minutes) add in onion and garlic and tomatoes, continue to cook 2-3 minutes, then add in black beans, apple cider vinegar, lemon and lime juice, let mixture cook 2-3 minutes. Then add in 2 tablespoons chipotles in adobo, pinch of cumin, salt and pepper to taste and finish with fresh cilantro.

To Finish the Plate:

Take a large dinner plate, spoon salsa into center (approximately 1 cup). Then take blackened ribeye and place towards edge, or you may cut the ribeye into 1 inch strips and fan across salsa, garnish plate with fresh cilantro.