Dec 16, 2007

Seared Tuna With Roasted Red Pepper Sauce

3 tbsp olive oil
2 lbs tuna steak
1 ½ cup roasted red peppers (from water-packed jar)
1/4 cup chicken broth
2 tbsp fresh lemon juice
2 tbsp minced fresh ginger
3 cloves garlic, peeled
1 green onion
Salt and ground black pepper

In a large skillet, heat the oil over medium heat. Season both sides of the
tuna with salt and pepper. Add the tuna to the skillet and cook for 2 ½
minutes per side, until almost cooked through (the fish will be pink in the
center, so cook it longer if you want it well done).

In a blender, combine the roasted red peppers, chicken broth,
lemon juice,ginger, garlic and green onion.
Process until the mixture is smooth.

Spoon the sauce over the tuna just before serving.

Serves 4

1 comment:

Sally Parrott Ashbrook said...

That tuna looks awesome.