Bonito En Salmorejo
Ingredients
- 2 dried sweet red peppers, stems removed and seeded
- 2 pound fresh tuna steaks, about 1 1/2 inch thick, in 1 1/2 inch cubes
- salt
- 8 black peppercorns
- 8 cloves garlic, peeled
- 2 tablespoon minced parsley
- 2 tablespoon thyme leaves or 1 tsp dried
- 2 tsp cumin seeds or ground cumin
- 2 tablespoon minced oregano leaves or 1 tsp dried
- 1 tsp imported sweet paprika
- 7 tablespoon olive oil
- 2 tablespoon wine vinegar
- 3/4 cup dry white wine
Instructions
Fresh Tuna in Spicy Red Pepper and Cumin Sauce. Serves 4. Soak the dried peppers in warm water for 20 minutes, then drain and chop finely. Sprinkle the fine cubes with salt and let sit while preparing the sauce. In a mortar or mini processor, mash to a paste the dried red peppers (or pimentos), peppercorns, garlic, parsley, thyme, cumin and oregano. Mix in the paprika (1 tsp if using dried peppers, 1 tablespoon if using pimentos), then 6 tablespoons of oil, the vinegar, white wine, and salt to taste. Heat the remaining tablespoon oil in a skillet to the smoking point. Sear the fish on all sides, lower the heat, and add the mortar mixture. Continue cooking, uncovered, until the fish is done, about 3 to 4 minutes, turning the fish in the sauce occasionally.