Breaded & Seared Ahi Tuna Atop Roasted Peppers

This is one of my top 10 dishes to make for lunch or prepare for a light dinner.  It’s simple, impressive, colorful and healthy.  Make sure to roast your own peppers as the jarred ones will not have the right texture or flavor for this dish.

Roasting your own peppers couldn’t be easier and your first bite will be so full of flavor you’ll smile real big.  Make sure to buy the freshest and best sustainably-harvested tuna you can buy.

 

Recipe

1 6-7 oz. fresh tuna steak (3/4 to 1 inch thick)

1 cup gluten free breadcrumbs (or regular bread crumbs)

2 red bell peppers, roasted and skinned

2 yellow bell peppers, roasted and skinned

½ purple onion, finely diced

1 tbls. fine balsamic vinegar

2 tbls. olive oil

3 cloves garlic

salt & papper

 

Breaded Tuna 2

Preheat oven to 400°.   Tear off square of foil and place garlic cloves in center.  Drizzle with one tbls of olive oil.  Wrap tightly and place on a cookie sheet and into oven.   Bake for about 25 minutes or until soft and golden on the inside.  Gently squeeze out each clove and mash with a fork in a small bowl.  Add the balsamic vinegar and remaining olive oil and whisk.  Mix in red onion very well.  Season with a pinch of salt and freshly ground pepper.

 

Spread breadcrumbs on a plate.  Season each side of the tuna generously with salt & pepper.  Press the tuna, on all sides, into the breadcrumbs until it is fully coated.  Heat a heavy, cast iron preferable, skillet to medium high to high heat for 2-3 minutes.  Lightly coat with a very thin layer of olive oil…no more than 1 tbls.  Sear tuna on all four sides until golden and crispy but do not let tuna cook thru.  Remove from heat onto a cutting board and let set for several minutes.

 

Take peeled peppers, remove inside and seeds and dice.  Mix well with garlic dressing and onions and place in a bowl or deep plate.  Slice tuna very thinly and place on top of peppers and serve.

Serves 2

Chef Trish Wesevich

Chef Trish Wesevich – Photo by Courtney Pierce

 

About The Author

Hayden Walker
Executive Editor | Co-Publisher
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Hayden Walker is the Editor in Chief and Director of Operations for Austin Food Magazine

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