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Tuna Espanol

Makes: 4  servings Prep 30 mins Cook 21 mins Stand 10 mins

Ingredients

  • 4 tuna steaks, 1/2 inch thick (about 1-1/2 lbs.)
  • 2 teaspoons  kosher salt
  • 4 tablespoons  extra-virgin olive oil, divided
  • 1/4 cup  peeled garlic cloves
  • 2 tablespoons  chopped fresh flat-leaf parsley
  • 1/2 teaspoon  cumin seeds
  • 1/8 teaspoon  salt
  • 3 medium Hungarian wax or banana peppers, cut into 1/2-inch-wide strips
  • 3 small onions, cut into very thin wedges
  • 2 teaspoons  chopped fresh thyme leaves
  • 1 teaspoon  chopped fresh oregano
  • 1/2 teaspoon  sweet paprika
  • 1 bay leaf
  • 8 black peppercorns
  • 1/2 cup  clam juice
  • 1 tablespoon  white-wine vinegar

Directions

1. Sprinkle tuna steaks on both sides with kosher salt; let stand 10 minutes at room temperature.

2. Meanwhile, heat 1 tablespoon oil in 12-inch skillet over medium-low heat. Add garlic and cook 4 to 5 minutes, turning occasionally, stirring until tender and lightly browned. Remove garlic with slotted spoon to cutting board; finely chop with parsley, cumin, and salt. Set aside.

3. Increase heat to medium-high; heat the oil in skillet until very hot. Add tuna and sear 30 seconds per side; transfer to a clean plate.

4. Add 1 tablespoon oil to skillet; reduce heat to medium. Add peppers and onions and cook 5 to 6 minutes, until just tender.

5. Reduce heat to medium-low; add garlic mixture, remaining 2 tablespoons oil, thyme, oregano, paprika, bay leaf, peppercorns, clam juice, and vinegar. Cover and simmer 10 to 12 minutes, until peppers are tender. Add tuna to skillet; cover and simmer 2 to 3 minutes. Remove from heat, spoon sauce over, cover and let stand 2 minutes more for medium-rare, 3 minutes for medium. Serve warm or at room temperature. Makes 4 servings.

Nutrition Facts

  • Servings Per Recipe 4
  • cal.(kcal)410,
  • Fat, total(g)22,
  • chol.(mg)58,
  • sat. fat(g)4,
  • carb.(g)16,
  • fiber(g)2,
  • pro.(g)38,
  • sodium(mg)943,
  • Percent Daily Values are based on a 2,000 calorie diet