Seared Ahi Tuna with Fregola Sarda & Peperonata
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Seared Ahi Tuna

with Fregola Sarda & Peperonata

35 MIN
+$5.50/serving 4 Servings
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From the Test Kitchen

ORIGIN
Hailing from Southern Italy, peperonata is a beloved dish of stewed bell peppers. We’re giving ours the Sicilian treatment with the addition of garlic, capers, and olives.

INGREDIENT IN FOCUS
Fregola sarda is a petite, round pasta made from semolina flour—rolled into little balls and toasted to develop a beautiful brown color.
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  • Nutrition
    PER SERVING
  • Calories
    690 Cals (est.)
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fresh
ingredients
Seared Ahi Tuna with Fregola Sarda & Peperonata
Title
  • 4 Ahi Tuna Steaks
  • 1¼ cups Fregola Sarda Pasta
  • 4 oz Arugula
  • 2 Red, Yellow, Or Orange Bell Peppers
  • 2 cloves Garlic
  • 1 bunch Mint
  • 2 Tbsps Dried Currants
  • 1 Tbsp Calabrian Chile Paste
  • 4 Tbsps Butter
  • 1 Tbsp Capers
  • 2 Tbsps Roasted Pistachios
  • 2 Tbsps Red Wine Vinegar
  • 1 oz Castelvetrano Olives
  • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
  • 1 8-Oz Can Tomato Sauce
time-saving
tips & techniques
Prepare the ingredients
1 Prepare the ingredients

Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Cut off and discard the stem of the peppers. Halve lengthwise; remove the ribs and seeds, then medium dice. Peel and roughly chop 2 cloves of garlic. Place the currants in a bowl; cover with hot water. Set aside to rehydrate at least 10 minutes. Pick the mint leaves off the stems. Pit and roughly chop the olives. Roughly chop the pistachios.

Cook the pasta
2 Cook the pasta

While the currants rehydrate, place the pasta in a strainer and thoroughly rinse under cold water to remove any excess starch. Transfer to the medium pot of boiling water. Cook, uncovered, 7 to 8 minutes, or until tender. Turn off the heat. Drain thoroughly.

Sear the fish
3 Sear the fish

Meanwhile, pat the fish dry with paper towels; season on both sides with salt, pepper, and the spice blend. In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned fish. Cook 1 to 2 minutes per side for medium-rare (115°F), or until browned and cooked to your desired degree of doneness.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board; let rest at least 5 minutes.

*The USDA suggests cooking tuna until an instant-read thermometer registers 145°F .

Make the peperonata
4 Make the peperonata

While the fish rests, drain the rehydrated currants. In the pan of reserved fond, heat 2 teaspoons of olive oil on medium-high until hot. Add the diced pepper; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until lightly browned. Add the chopped garlic and capers. Cook, stirring frequently, 1 to 2 minutes, or until softened. Add the tomato sauce (carefully, as the liquid may splatter) and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring constantly, 2 to 3 minutes, or until thoroughly combined. Add the rehydrated currants and vinegar. Cook, stirring constantly, 30 seconds to 1 minute, or until combined.

Finish & serve your dish
5 Finish & serve your dish

To the pan of peperonata, add the cooked pasta, butter, and arugula. Cook, stirring frequently, 1 to 2 minutes, or until the arugula is wilted  and the butter is melted and combined. Turn off the heat. Taste, then season with salt and pepper if desired. Find the lines of muscle (or grain) on the rested fish; slice crosswise against the grain. Serve the sliced fish with the finished pasta. Drizzle the fish with 1 tablespoon of olive oil. Garnish the pasta with the mint leaves (tearing just before adding), chopped olives, and chopped pistachios. Enjoy!

Tips from Home Chefs

Prepare the ingredients
1 Prepare the ingredients

Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Cut off and discard the stem of the peppers. Halve lengthwise; remove the ribs and seeds, then medium dice. Peel and roughly chop 2 cloves of garlic. Place the currants in a bowl; cover with hot water. Set aside to rehydrate at least 10 minutes. Pick the mint leaves off the stems. Pit and roughly chop the olives. Roughly chop the pistachios.

2 Cook the pasta

While the currants rehydrate, place the pasta in a strainer and thoroughly rinse under cold water to remove any excess starch. Transfer to the medium pot of boiling water. Cook, uncovered, 7 to 8 minutes, or until tender. Turn off the heat. Drain thoroughly.

Cook the pasta
Sear the fish
3 Sear the fish

Meanwhile, pat the fish dry with paper towels; season on both sides with salt, pepper, and the spice blend. In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned fish. Cook 1 to 2 minutes per side for medium-rare (115°F), or until browned and cooked to your desired degree of doneness.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board; let rest at least 5 minutes.

*The USDA suggests cooking tuna until an instant-read thermometer registers 145°F .

4 Make the peperonata

While the fish rests, drain the rehydrated currants. In the pan of reserved fond, heat 2 teaspoons of olive oil on medium-high until hot. Add the diced pepper; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until lightly browned. Add the chopped garlic and capers. Cook, stirring frequently, 1 to 2 minutes, or until softened. Add the tomato sauce (carefully, as the liquid may splatter) and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring constantly, 2 to 3 minutes, or until thoroughly combined. Add the rehydrated currants and vinegar. Cook, stirring constantly, 30 seconds to 1 minute, or until combined.

Make the peperonata
Finish & serve your dish
5 Finish & serve your dish

To the pan of peperonata, add the cooked pasta, butter, and arugula. Cook, stirring frequently, 1 to 2 minutes, or until the arugula is wilted  and the butter is melted and combined. Turn off the heat. Taste, then season with salt and pepper if desired. Find the lines of muscle (or grain) on the rested fish; slice crosswise against the grain. Serve the sliced fish with the finished pasta. Drizzle the fish with 1 tablespoon of olive oil. Garnish the pasta with the mint leaves (tearing just before adding), chopped olives, and chopped pistachios. Enjoy!

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