Seared Tuna with Poblano-Chorizo Cream

This is another one of those off-the-top of my head recipes that I created. As with most of these type of dishes I thought about what I had at home while I was in the grocery store and thought of a flavor combination that would be stellar. Stellar it was...Please behold Seared Yellowfin Tuna Steak with Poblano-Chorizo Cream.

Seared Tuna with Poblano-Chorizo Cream
Serves 2

2 Tuna Steaks
1 tsp. of Cumin
1 tsp. of Chili Powder
1 tsp. of Garlic Powder
1 tsp. of Cayenne Pepper
1/2 tsp. of Salt
2 Tbl. of Canola Oil

- In a large pan, heat canola oil
- Sprinkle sprinkle spices on both sides of tuna steaks
- Place seasoned tuna steaks in hot pan
- Cook tuna for a few minutes on each side, to desired doneness. I prefer well-done
- To serve, top with Poblano-Chorizo Cream. Would pair well with rice

Poblano-Chorizo Cream
1 Poblano Pepper, seeded and thinly sliced
1/2 half of Onion, thinly sliced
2 cloves of Garlic, minced
1/4 C. of Chorizo Sausage
1/2 C. of Mexican Cream (or Sour Cream)
Juice of 1/2 a Lime
2 Tbl. of Cilantro, chopped
1 Tbl. of Canola Oil

- In a pan, heat canola oil
- Saute poblano peppers, onions, and garlic
- Add chorizo and mix well. Cook until chorizo is cooked
- Add Mexican cream to sauteed mixture and stir well
- Top with cilantro