Charred Red Pepper Mustard (Sauce)

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   Roast the pepper: You can roast the red pepper by any method by which you are accustomed. I like to char mine over an open flame until very black and slightly peeling. You should have a good fan so as not to disturb the occupants of the house. When the weather is agreeable, outside on the grill works too. When the pepper resembles a charred shell, put it into a paper bag and let sweat for a good 10 minutes or for as long as you might need. Before using, remove from the bag, peel away the burnt skin and tear it into half. Remove the seeds and stem, tossing away for compost. I sometimes cut off a few slivers of the meat to put in a salad or omelette before giving the rest up for sauce (I did go to the trouble of charring this and upsetting the nose of my dogs and husband you know?).

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   In the bowl of a food processor, place the meat of the red pepper along with the mustard, a few shakes cayenne and 1 TB water. Process until smooth adding more

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   As one suggestion for use (as pictured): Place small spoonful of sauce in a line on a cold plate. Using a sharp knife, slice sashimi grade ahi tuna across the grain into thin slices; squeeze a little lemon juice over. Lay these neatly next to the sauce and crumble some course sea salt, sparingly over the fish. Julienne a few leaves of fresh basil; line the basil up next to the tuna.

* Per serving · 4 servings · Values may vary.

No additional tips available.