2 tuna steaks
3 ancho chilies
3 minced garlic cloves
1/2 tsp oregano
dash black pepper
1/4 tsp cumin
1/8 tsp ground cloves
4 Tbsp red wine
1 Tbsp sugar
1 Tbsp olive oil

Toast ancho chilies and then seed them. Break into pieces and rehydrate them in 1 cup water in microwave at high heat for 2 minutes. Let sit for 5 minutes. Save cup of soaking liquid and place it in processor with chilies, and all other ingredients except tuna and oil. Pulse to mix, then strain. Heat oil in small skillet and sauté Chile adobado until it thickens. Slather on tuna steaks and marinate 1-3 hours in refrigerator. Grill on BBQ or under broiler.

2 tuna steaks
3 ancho chilies
3 minced garlic cloves
1/2 tsp oregano
dash black pepper
1/4 tsp cumin
1/8 tsp ground cloves
4 Tbsp red wine
1 Tbsp sugar
1 Tbsp olive oil

Toast ancho chilies and then seed them. Break into pieces and rehydrate them in 1 cup water in microwave at high heat for 2 minutes. Let sit for 5 minutes. Save cup of soaking liquid and place it in processor with chilies, and all other ingredients except tuna and oil. Pulse to mix, then strain. Heat oil in small skillet and sauté Chile adobado until it thickens. Slather on tuna steaks and marinate 1-3 hours in refrigerator. Grill on BBQ or under broiler.