Best 2 Tuna And Red Pepper Sauce Recipes

Let's explore a culinary journey filled with bold flavors and textures. Our article will lead you into the delectable world of cooking tuna with a vibrant red pepper sauce. We'll guide you towards creating a dish that delights your taste buds and sets your dinner table ablaze with its intense and piquant flavors. Get ready to uncover the secrets of combining tender tuna with a spicy, aromatic sauce, turning ordinary ingredients into an extraordinary feast. Together, we'll embark on an epicurean voyage, uncovering the culinary treasures that await those who dare to experiment with unique and tantalizing flavor combinations.

Here are our top 2 tried and tested recipes!

TUNA AND RED PEPPER SAUCE

Tuna and Red Pepper Sauce image

All you have to cook is the pasta!

Provided by Mari

Categories Seafood Fish Tuna

Yield 8

Number Of Ingredients 9

Ingredients

8 ounces roasted red bell peppers, diced
1 (5 ounce) can tuna, drained
¼ cup chopped parsley
¼ cup olive oil
2 teaspoons capers
2 teaspoons minced garlic
½ teaspoon salt
½ teaspoon ground black pepper
1 pound seashell pasta

Steps:

Cook pasta in a large pot of boiling salted water until al dente.
In large serving bowl, combine roasted red peppers, tuna, parsley, olive oil, capers, garlic, and salt and pepper.
Drain pasta. Toss immediately with tuna mixture.

Nutrition Facts : Calories 292.6 calories, Carbohydrate 43.3 g, Cholesterol 4.7 mg, Fat 8.4 g, Fiber 2.2 g, Protein 12.1 g, SaturatedFat 1.3 g, Sodium 281.9 mg, Sugar 2.7 g

TOASTED FENNEL CRUSTED TUNA WITH SAFFRON-RED PEPPER SAUCE AND SPRING VEGETABLE COUSCOUS

Toasted Fennel Crusted Tuna with Saffron-Red Pepper Sauce and Spring Vegetable Couscous image

Provided by Bobby Flay

Categories main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 22

Ingredients

1/2 cup whole fennel seeds, toasted
4 (6-ounce) tuna steaks
Olive oil
Salt and pepper
2 tablespoons olive oil
1 Spanish onion, finely chopped
2 cloves garlic, finely chopped
3 red peppers, roasted, peeled, seeded and coarsely chopped
1/4 cup sherry vinegar
1 cup water
Pinch saffron
Salt and freshly ground pepper
6 tablespoons olive oil
1 pound Israeli couscous
Water
Salt and freshly ground pepper
12 spears asparagus, blanched and cut into 1-inch pieces on the bias
2 red peppers, julienned
2 yellow peppers, julienned
1 zucchini, julienned
3 tablespoons soy sauce
1 tablespoon harissa

Steps:

Place fennel seeds in a coffee grinder and coarsely grind and place on a large plate. Brush tuna with olive oil and season with salt and pepper to taste. Preheat saute pan or grill pan over high heat until smoking. Dredge one side of the tuna in the fennel seeds. Saute, fennel-side down for 2 to 3 minutes until golden brown, turn over and continue cooking for 1 to 2 minutes for rare doneness.
Heat oil in a medium saute pan over medium heat. Add the onions and garlic and cook until soft. Add the red peppers, vinegar, water and saffron and bring to a simmer. Cook for 15 to 20 minutes. Place in a blender and blend until smooth, season with salt and pepper to taste.
Heat 3 tablespoons of the olive oil in a medium saucepan over medium-high heat. Add the couscous and cook until lightly golden brown. Cover with water and 2 tablespoons of salt. Cook until al dente, drain and place into a large bowl. Heat remaining 3 tablespoons of oil in a large saute pan and saute the vegetables until just cooked through. Add the vegetables and oil to the couscous. Whisk together the soy sauce and harissa and pour over the couscous and mix to combine. Season with salt and pepper to taste.

Tips:

Use quality ingredients. Fresh, high-quality ingredients will make a big difference in the final dish. Look for tuna that is firm and pink, and red peppers that are ripe and brightly colored.
Don't overcook the tuna. Tuna is a delicate fish that can easily become dry and overcooked. Cook it just until it is opaque in the center, about 2-3 minutes per side.
Make sure the sauce is well-seasoned. The sauce is the key to this dish, so make sure it is flavorful and well-balanced. Use a variety of spices and herbs to create a sauce that is both flavorful and complex.
Serve the dish immediately. Tuna and red pepper sauce is best served immediately, while the tuna is still hot and the sauce is still warm. You can garnish the dish with fresh herbs or a squeeze of lemon juice.

Conclusion:

Tuna and red pepper sauce is a quick and easy dish that is perfect for a weeknight meal. It is also a healthy and flavorful dish that is sure to please everyone at the table. With a few simple tips, you can make a delicious and impressive tuna and red pepper sauce that will be a hit with your family and friends.