Cumin-Rubbed Tuna with Roasted Jalapeño Tartar Sauce

Ingredients

• 1 tsp. freshly ground black pepper
• 1 Tbs. ground cumin
• 4 Tbs. vegetable oil
• 2 Tbs. fresh lime juice
• ¼ cup chopped fresh cilantro
• 4 tuna steaks, about 1-½ inches thick (6 to 8 oz. each)
• Kosher salt
• + 3 more ingredients
• • ¼ cup thinly sliced scallions, both white and green parts (from about 4 scallions)
  • ¼ cup mayonnaise
  • 3 medium jalapeño chiles

Set the jalapeños over a gas burner on medium-high heat or on a baking sheet under a broiler. Roast, turning occasionally until the skin chars all over, 6 to 7 minutes. Put the chiles in a paper bag or a bowl (cover with plastic) and let them steam. Meanwhile, in a small bowl, whisk the mayonnai...

View full recipe at Fine Cooking