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.
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