Tuna Canary Islands Style Recipes

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TUNA, CANARY ISLANDS STYLE



Tuna, Canary Islands Style image

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."

Provided by FLKeysJen

Categories     Tuna

Time 20m

Yield 4 serving(s)

Number Of Ingredients 12

2 lbs tuna
2 roasted red peppers, coarsely chopped (1 16 oz. jar)
1 teaspoon sweet paprika
1 teaspoon spanish smoked paprika
salt and pepper, to taste
6 -8 chopped garlic cloves
1 tablespoon chopped fresh thyme (or 1 teaspoon dried)
2 tablespoons chopped fresh oregano
2 tablespoons chopped fresh parsley
1/3 cup olive oil
3/4 cup white wine
1 1/2 tablespoons sherry wine vinegar

Steps:

  • 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.

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