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Seared Ahi Tuna
with Fregola Sarda & Peperonata
35 MIN
4
Servings
$14.99/SERVING
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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NutritionPER SERVING
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Calories690 Cals (est.)
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fresh
ingredients
Title
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4 Ahi Tuna Steaks
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1¼ cups Fregola Sarda Pasta
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4 oz Arugula
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2 Red, Yellow, Or Orange Bell Peppers
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2 cloves Garlic
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1 bunch Mint
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2 Tbsps Dried Currants
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1 Tbsp Calabrian Chile Paste
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4 Tbsps Butter
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1 Tbsp Capers
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2 Tbsps Roasted Pistachios
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2 Tbsps Red Wine Vinegar
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1 oz Castelvetrano Olives
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1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
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1 8-Oz Can Tomato Sauce
step-by-step
instructions
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.
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 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.
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. 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!
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.
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 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.
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. 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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