Lime-Habanero Seared Tuna

This Caribbean pepper is famous for being the hottest chile pepper in the world. They come in a variety of shapes and colors(yellow, orange,green, red,chocolate). Not only are they extremely hot, but they also have a unique,distinctively fruity flavor.

It is the key ingredient in the popular Jamaican Jerk sauce. The habanero is also widely used in many different types of hot sauces. The popularity of this chile pepper continues to grow and is becoming easier to find on the grocery shelf.

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Roasted Habanero Butter:

1/2 cup butter, at room temperature
2 habanero chiles, roasted and chopped
1/4 cup chopped fresh cilantro
1 Tbsp. lime juice
1/4 tsp. white pepper


2 limes freshly juiced
1-1/2 tsp. salt
1-1/2 tsp. sugar
1 tsp. ground habanero chile
1 tsp. grated lime zest
2 Tbsp. coarsely chopped cilantro leaves
olive oil
2 (6 oz.) tuna fillets


Roasted Habanero Butter:

Blend the butter in a food processor until smooth. Add the chiles, cilantro and lime juice, and puree, stopping to scrape down the sides of the bowl. Season with the white pepper. Chill and then cut into square pats. (Makes about 1 cup)


Squeeze the lime juice over the tuna. Combine the salt, sugar, chile, lime zest and cilantro in a bowl. Evenly sprinkle the mixture over the tuna. Let stand for 30 minutes. Heat the olive oil in a heavy skillet over high heat. Add the tuna and sear until it is opaque in center, about 3 minutes per side. Serve immediately with the Roasted Habanero Butter.

Recipe from Chile Pepper Magazine.