Seared Ahi Tuna with Fire Roasted Peppers
and Fregula Sarda
Seared Ahi Tuna with Fire Roasted Peppers
and Fregula Sarda
Fire roasted peppers are the star of this dish, and a quick buzz in the blender turns them into a sweet, tangy condiment for any grilled fish or meat. Seared tuna may not seem like a home cook’s fish, but ‘sushi-grade’ has become a common term in most markets, so be sure to ask your fishmonger. To avoid overcooking, keep the steak super cold until the last minute and get the pan smoking hot before grilling. I’m currently obsessed with my “Mousa” spice blend from La Boîte à Epice, but cracked black pepper and fennel seeds are a solid alternative. Fregula Sarda, toasted durum wheat pasta, is similar to Israeli couscous, and with fragrant lemon and basil, it really brings the meal together.
Difficulty:
Prep Time: 25 minutes
Cook Time: 35 minutes
Serves 4
Red Pepper Coulis:
3 Red Bell Peppers (or 1 12-ounce jar Roasted Peppers)
1 medium clove Garlic, germ removed
1 Tbsp. Sherry Vinegar (Xérès)
½ tsp. Pastis (optional)
Sea Salt and Esplette
•Wash, dry and roast peppers directly on a high flame until thoroughly blackened on all sides (about 10 minutes). Add to a bowl and cover with foil or plastic film for 5 minutes to steam.
oIf using jarred roasted peppers, drain well and adjust seasonings to taste since they are often marinated with garlic and vinegar already.
Fregula Sarda:
1 cup Fregula Sarda (sub. Israeli Couscous)
2 cups Chicken Stock (low-sodium)
Zest of ¼ Lemon
1 small Zucchini, grated or julienned (matchsticks)
6 medium Basil leaves, chiffonade
Sea Salt & ¼ tsp. Esplette or 1 pinch Cayenne
•Bring chicken stock to a boil. Rinse fregula in cold water and add to stock; reduce heat and simmer until tender and almost all stock has been absorbed (about 20 minutes).
Seared Ahi Tuna:
2 12-ounce Ahi Tuna Steaks (sushi-grade), 1” thick
Extra Virgin Olive Oil
1 ½ tsp. Mousa Spice Blend (sub. ground Fennel Seeds)
Sea Salt & Esplette or Black Pepper
•Heat a grill pan over high heat and turn on the fan. Rinse cold steaks in cold water, pat dry, and season with 2T olive oil, salt and spices.
•Once the pan is smoking hot, grill tuna until visibly cooked about ¼” through, approximately 1 minute on the first side, and slightly more on the second.
oEntertaining Tip: Make the pepper coulis and fregola in advance, so all you have to do is reheat and grill the fish!
Thursday, May 10, 2012