Tuna And Red Pepper Sauce Recipes

TUNA AND RED PEPPER SAUCE

Steps:

• Cook pasta in a large pot of boiling salted water until al dente.
• In large serving bowl, combine roasted red peppers, tuna, parsley, olive oil, capers, garlic, and salt and pepper.
• Drain pasta. Toss immediately with tuna mixture.

GRILLED TUNA AND PEPPERS WITH CAPER VINAIGRETTE

Steps:

• Prepare gas grill for cooking over direct high heat.
• While grill heats, cut peppers lengthwise into quarters, discarding stems and seeds. Trim ends so that quarters lie flat.
• Sprinkle tuna all over with 1 teaspoon salt and 1/2 teaspoon pepper. Cook tuna and peppers on lightly oiled grill rack, turning over once, until tuna is pink only in center and peppers are just tender, 4 to 6 minutes total (peppers may take longer than tuna). Transfer tuna and peppers as cooked to a serving plate.
• While tuna cooks, whisk together lemon juice, mustard, and remaining 1/4 teaspoon salt and 1/2 teaspoon pepper in a small bowl, then add oil in a slow stream, whisking until emulsified. Whisk in capers and parsley.
• Serve tuna topped with peppers and caper vinaigrette.

TUNA STEAKS WITH ROASTED RED PEPPER SAUCE

Steps:

• Add 2 tablespoons olive oil to a hot skillet.
• Sear tuna steaks on both sides.
• Melt 1/4 cup butter and stir in 1 tablespoon of flour.
• Add 3/4 cup of white wine and then add the flour and butter mixture.
• Add roasted red pepers and seasonings.
• Stir sauce until mixed well.
• Cook over medium heat for about 15 minutes or until desired doneness is reached.

TUNA WITH RED BELL PEPPER SAUCE

Steps:

• Prepare the sauce first. Place the peppers and garlic on a sheet of foil on an oven tray and place under a preheated broiler, 2 1/2 to 6 1/2 inches from the broiler. Turn the peppers until their skins are black and blistered all over. Remove the garlic when it feels soft. Alternatively-and more easily-roast both the peppers and garlic in the hottest oven for about 30 minutes (take out the garlic much sooner, when it feels soft), or until the peppers are soft and their skins blistered and blackened, turning them once after 15 minutes.
• To loosen their skins further, put the peppers in a strong plastic bag, twist it shut, and leave for 10 to 15 minutes. Another old way that has the same effect is to put them in a pan with a tight-fitting lid for the same length of time. When the peppers are cool enough to handle, peel them and remove and discard the stems and seeds. Peel the roasted garlic cloves.
• Blend the roasted peppers and garlic in a food processor with the rest of the sauce ingredients.
• Heat the oil in a large, preferably nonstick, skillet. Put in the tuna steaks and cook over high heat for less than 1 minute on each side, sprinkling lightly with salt. The time depends on the thickness of the piece. Cut into a steak with a pointed knife to test it; it should be soft and still pink inside.
• Serve the tuna steaks on top of the sauce, sprinkled with the chopped parsley.

SPAGHETTI WITH ROASTED RED PEPPER AND TUNA

Steps:

• Heat oil in a medium skillet; add onion; saute over low heat, stirring until tender and edges are just beginning to turn golden, about 8 minutes.
• Stir in the garlic; saute 1 minute. Add the red peppers, tuna and olives; saute just to heat through.
• Meanwhile, cook the spaghetti in plenty of boiling salted water until al dente, about 6 minutes. Drain.
• Toss with the sauce and parsley. Serve hot.

ROASTED RED PEPPER FILLED WITH TUNA

Steps:

• Roast the pepper directly over a gas burner or under the broiler, turning often until uniformly charred. Remove from the heat, and place in a bowl. Cover tightly, and allow to cool.
• While you're waiting for the pepper to cool, make the tuna filling. Combine the garlic and a generous pinch of salt in a mortar and pestle, and mash to a paste. Add the anchovy, if using, and mash with the garlic. Add the capers, and mash together. In a bowl, break up the tuna with a fork, then stir in the garlic mixture, the lemon juice, olive oil and the yogurt. Add more yogurt or olive oil if the mixture seems dry. Season to taste with pepper (it should not need salt), and stir in the parsley.
• When the pepper is cool enough to handle, peel and discard the blackened skin, rinse briefly and pat dry. Cut away the top, then cut or pull apart the pepper into thirds. Remove seeds and membranes, holding the pepper over a bowl so that you can catch any juice. Lay the pepper pieces on a plate. Season with a little salt and pepper if desired, and fill with the tuna mixture. Serve.

TUNA AU POIVRE WITH RED WINE SAUCE

Steps:

• Season tuna steaks with salt. Sprinkle with garlic, coriander, fennel and black pepper. Drizzle with olive oil. Rub to coat evenly with spices on both sides. Let marinate at room temperature for 15 minutes (or refrigerate for up to 4 hours and bring to room temperature before cooking).
• Make the red wine sauce: Melt butter over medium-high heat and add shallots. Cook, stirring, until lightly browned, about 2 minutes. Add wine and simmer until reduced by half. Add chicken broth and reduce until 1 cup sauce remains, about 10 minutes. Season with salt, set aside and keep warm.
• Set a wide cast-iron skillet over medium-high heat (or use 2 smaller pans). When hot, lay in steaks and sear for 2 minutes, until nicely browned. Flip and cook 1 minute more for rare, 2 minutes for medium rare. Arrange tuna on a platter or individual plates. Spoon wine sauce over each steak.