Spanish Tuna

By Chad Carns

Bring Barcelona to your kitchen with a handful of familiar ingredients.

Yellowfin tuna is a beautiful fish. It’s such a perfect canvas for any flavor. In this case, big flavors like fennel seed, seared yellow peppers, honey and sherry seem right at home. I miss Spain. Need to get back to Barcelona soon.

Spanish Tuna isn’t a dish I tasted in Spain and then tried to recreate at home like many of my other recipes. I tasted these flavors in Spain then purchased a fresh tuna steak one day from the local market and decided to see if it works. Well, it works but you definitely need to get a nice sear on the peppers. The honey brings everything together.

 

INGREDIENTS

2 yellow peppers, 2-inch slices
2 T olive oil
1/4 c honey
2 T sherry
2 tuna steaks
2 T fennel Seeds, crushed

 

DIRECTIONS:

Sauté yellow peppers in 1 tablespoon of olive oil until tender. Add honey and sherry. Carefully ignite sherry. Cook for 3 minutes. Coat tuna in crushed fennel seeds. In a separate pan, sear tuna in 1 tablespoon of olive oil for 2 minutes per side. Slice tuna into 1/4-inch pieces. Serve tuna with peppers.

Spanish Tuna
Categories are measured on a scale of 0-10. Find out more about our measuring system »
Skill Level4
Cost 7
Effort4
Time 2
Impress Your Date 8

About The Author

Chad Carns
Founder / Food & Drink Editor

Chad Carns put his Digital Creative Director job on hold to follow his passion for food, wine and culture downtown to Greenwich Village where he wrote, designed and independently published The Gourmet Bachelor, a trendy cookbook featuring easy recipes for two. Carns studied culinary arts and wine at prestigious institutions in NYC. He is a distinguished guest judge at International Culinary Center, certified Tuscan Wine Master and Founder / Food and Drink Editor of The Gourmet Bachelor.

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