Tuna with Red Pepper Sauce
User Reviews
4.8
18 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
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Total Time
35 mins
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Servings
4 people
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Calories
605 kcal
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Course
Main Course
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Cuisine
Spanish
Tuna with Red Pepper Sauce
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Use any fresh tuna with this recipe, or you could use yellowtail, amberjack, Spanish mackerel or king mackerel. If you are inland, sturgeon, paddlefish or even catfish. Really any firm fish you can cut into squares will work. Serve this roasted fingerling potatoes and a green salad, or with a Spanish style rice.
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Ingredients
- 2 pounds bonito, tuna, jack or Spanish mackerel
- salt
- 7 tablespoons olive oil, divided
- 3 whole roasted red peppers, chopped
- 1 tablespoon sweet paprika
- 1 teaspoon Spanish smoked paprika
- 6 chopped garlic cloves
- 1 tablespoon fresh chopped thyme, or 1 teaspoon dried
- 1 tablespoons fresh chopped oregano
- 2 tablespoons fresh chopped parsley
- 3/4 cup white wine
- 2 tablespoons white wine or sherry vinegar
- black pepper
Instructions
- Slice the bonito or tuna into chunks about 2 inches across. Be sure cut out the "blood line," the extremely dark band of meat running along the midline of each fillet; it is very, very strong-tasting. Toss the tuna chunks in a large bowl with some salt to coat and set aside.
- Make the sauce by putting everything but the olive oil in a food processor or blender and buzzing it to combine. With the motor running, drizzle in all but about 3 tablespoons of olive oil.
- Get a large saute pan hot and add the remaining olive oil. Heat this for a minute or so, but don't let it smoke. Pat the tuna chunks dry with paper towels and sear them hard and fast over high heat in the pan. You will want at least two of the four sides of each chunk to get a good sear. Take your time and do not crowd the pan -- place each chunk down by hand, otherwise they will all stick in a clump if you dump them in at once. You will know when to turn the fish when you can lift up most of each chunk with tongs. Try not to scrape the bottom of the saute pan with a spatula, as this defeats the purpose of getting a good sear on the fish. It could take a good 3 to 5 minutes to get this sear, depending on how big the chunks are and how hot the pan is.
- When the fish has been nicely seared off, pour in the sauce and toss to coat the fish. Turn the heat down to medium and let this simmer for 5 minutes. Add salt and black pepper to taste and serve hot or at room temperature, with fingerling potatoes, rice or crusty bread.
Nutrition Information
Show Details
Calories
605kcal
(30%)
Carbohydrates
6g
(2%)
Protein
54g
(108%)
Fat
36g
(55%)
Saturated Fat
6g
(30%)
Cholesterol
86mg
(29%)
Sodium
476mg
(20%)
Potassium
751mg
(21%)
Fiber
2g
(8%)
Sugar
1g
(2%)
Vitamin A
6476IU
(130%)
Vitamin C
20mg
(22%)
Calcium
76mg
(8%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 605 kcal
% Daily Value*
| Calories | 605kcal | 30% |
| Carbohydrates | 6g | 2% |
| Protein | 54g | 108% |
| Fat | 36g | 55% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 86mg | 29% |
| Sodium | 476mg | 20% |
| Potassium | 751mg | 16% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 6476IU | 130% |
| Vitamin C | 20mg | 22% |
| Calcium | 76mg | 8% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
18 reviews
Excellent
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