Tuna with a sweet pepper ragout
From notyourmomma 18 years agoIngredients
- 2 tablespoons of extra virgin olive oil shopping list
- 4 six ounce tuna steaks about 1 1/3 inches thick shopping list
- 1/2 teaspoon of salt shopping list
- 1/2 teaspoon of fresh ground black pepper shopping list
- 1 large onion cut in half moons shopping list
- 1 medium red pepper cut into strips shopping list
- 1 medium yellow pepper cut into strips shopping list
- 1 medium orange pepper cut into strips shopping list
- 3 cloves of finely chopped garlic shopping list
- 1/8 cup of dry sherry shopping list
- 1 large can of tomatoes and green chiles (chose your own heat) shopping list
- 1/4 teaspoon of hot red pepper flakes shopping list
- 1/8 teaspoon of ground chipotle pepper shopping list
- 1/2 cup of imported black olives pitted and chopped shopping list
- 1/8 cup of chopped parsley shopping list
- 4-6 mint leaves minced shopping list
- 1 garlic clove minced shopping list
- zest of one orange shopping list
How to make it
- Heat oil to quite hot but not smoking point.
- Rub salt and pepper into both sides of the tuna steaks.
- Quickly sear each side of the tuna, no more than a minute.
- You just want it barely cooked at this point.
- Move to platter and let it rest.
- In the pan, add a touch more oil if needed and over low heat, cook the onions, peppers and garlic until softened about 10 minutes.
- Add the sherry, tomatoes, the pepper flakes and the chipotle powder.
- Cook another 5 minutes.
- Add olives and tuna steaks back to the pan.
- Cover and cook on low five minutes.
- Meanwhile mix parsley. mint and garlic with the orange zest.
- Serve tuna alongside saffron rice or couscous, spoon pepper raqout half over the tuna and half over what ever grain you choose.
- Sprinkle the parsley/garlic/zest/mint mixture over each plate.
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- notyourmomma South St. Petersburg, FL
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