Featured in Vallarta Lifestyles Magazine, Summer/Fall 2010 issue.
Boil the hibiscus in a liter of water for 15 minutes. Strain and divide. Cook tomatoes, onion and garlic in a heavy skillet until tomatoes are soft and onion and garlic are golden brown. In another pot, heat the honey until clear brown, about five minutes. Add vinegar and stir. Pour liquid over the cooked mix, then add demi-glace and hibiscus extract. Cook for 15 minutes and remove from heat. Push the mix through a metal sieve or chinois strainer to obtain a bright juice. Sear the tuna steaks or grill to desired doneness. Top with glaze and serve with slaw.
3 rounds of pineapple, grilled and chopped • 1 poblano chili, roasted, peeled and cut into strips
• 1 red bell pepper, roasted, peeled and cut into strips • Lime juice • Cilantro
Mix the pineapple, peppers, lime juice and cilantro, season with salt and pepper.