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Spiced Crusted Tuna with Basque Pepper Stew
Serves 6
Basque Pepper Stew (Piperade):
| yellow onion, sliced thin | |
| 4 cloves | garlic, sliced thin |
| 2 T. | olive oil |
red bell pepper, seeded and cut into thick slices
yellow bell pepper, seeded and cut into thick slices
Anaheim peppers, seeded and cut into thick slices
plum tomatoes, peeled and seeded
| 1 tsp. | Spanish paprika |
| 1 T. | red wine vinegar |
| salt and pepper | |
| Tuna: | |
| 1 T. | coriander seed |
| 1 T. | fennel seed |
| 1 T. | cumin seed |
| 2 T. | olive oil |
| 6 | Albacore tuna steaks, 4-6 oz. each and about a 1″ thick |
| salt and pepper |
To prepare stew, heat a large skillet or dutch oven over high heat. Add onion, garlic and olive oil. Toss to coat evenly and turn heat down to medium. Cook for 5 –10 minutes to soften. Add the peppers and season with salt and pepper and toss to coat. Cook until the peppers begin to soften about 10 minutes. Pass the tomatoes through a food mill and add to the pan along with the paprika and red wine vinegar. Cook for 30 to 40 minutes until juices reduce and coat vegetables. Taste and adjust seasoning. Reserve while preparing tuna.
Crush coriander, fennel and cumin seed in a mortar and pestle or spice grinder. Season both sides of tuna with spice mixture and salt and pepper. Heat a non-stick skillet over high heat. Add the olive oil to the pan and the tuna steaks. Sear on both side for 3-4 minutes per side for medium rare or to desired doneness. Serve on a bed of the pepper stew.
