-
1
Place pineapple juice in a medium saucepan over high heat and reduce to 3 cups.
-
2
Heat olive oil in a medium saucepan over medium heat.
-
3
Add the onions and garlic and cook until soft.
-
4
Add the ancho and chile de arbol powder and cook for 2 minutes.
-
5
Add the reduced pineapple juice, bring to a boil, and cook until reduced to 2 cups.
-
6
Place mixture in a blender and blend until smooth.
-
7
Strain into a clean medium saucepan over medium heat, add the honey and cook for 5 minutes.
-
8
Season with salt and pepper to taste.
-
9
Mix together the spices in a medium bowl.
-
10
Brush the tuna on each side with olive oil and season with salt.
-
11
Dredge 1 side of each tuna in the spice mixture.
-
12
Heat a cast iron skillet over medium-high heat until almost smoking.
-
13
Add 1 tablespoon of olive oil and sear the tuna spice-side down for 2 to 3 minutes, until a crust forms.
-
14
Turn over and continue cooking for 1 to 2 minutes for rare doneness.
-
15
Mix together the salt, ancho powder and cumin in a small bowl.
-
16
Heat vegetable oil to 325 degrees F in a fryer.
-
17
Fry the potatoes in batches until lightly browned.
-
18
Drain on paper towels.
-
19
Increase the temperature of the oil to 375 degrees, put the potatoes, in batches, back into the oil and fry until brown and crisp.
-
20
Remove the fries from the oil with a slotted spoon to a plate lined with paper towels and immediately season with the spice mixture.
