Prep 10 mins
Cook 10 mins
From Hank Shaw’s "Hunter-Angler-Gardener-Cook" blog. He says that he adapted this recipe from one in Penelope Casas’ "Delicioso! The Regional Cooking of Spain."
- 907.18 g tuna
- 2 roasted red peppers, coarsely chopped (1 16 oz. jar)
- 4.92 ml sweet paprika
- 4.92 ml spanish smoked paprika
- salt and pepper, to taste
- 6-8 chopped garlic cloves
- 14.79 ml chopped fresh thyme (or 1 teaspoon dried)
- 29.58 ml chopped fresh oregano
- 29.58 ml chopped fresh parsley
- 78.07 ml olive oil
- 177.44 ml white wine
- 22.18 ml sherry wine vinegar
- Slice the tuna into large chunks of about 2 inches across.
- 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 4 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. It could take a good 2-5 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 3-5 minutes.
- Serve hot or at room temperature, with tortillas, rice or crusty bread.