Tuna Sauce With Sweet Red Peppers Recipes

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 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.

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.

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 SALAD WITH HOT AND SWEET PEPPERS

Steps:

• Toss the pepper and the chile with the vinegar and a big pinch of salt in a large bowl. Let sit for 10 minutes. Meanwhile, cut the celery into 1/4-inch dice.
• Add the celery, tuna with all of its oil and chopped parsley to the peppers. Toss until the tuna flakes into bite-size pieces and everything is well mixed, then season to taste with salt and pepper. Serve immediately or refrigerate in an airtight container for up to 2 days.