Seared Tuna Salad with Piment d'Espelette Recipe

Name: Seared Tuna Salad with Piment d'Espelette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup plus 2 tablespoons extra-virgin olive oil; 2 red bell peppers, very thinly sliced; 1 medium onion, very thinly sliced; 5 garlic cloves, sliced paper thin; 1 1/2 teaspoons thyme leaves; 1/2 cup water; Kosher salt; Piment d'Espelette; Four 6-ounce tuna steaks, 1 inch thick; 1 small head frisee, torn into bite-size pieces; 2 tablespoons finely chopped flat-leaf parsley; 1 tablespoon sherry vinegar

Servings: persons

1/2 cup plus 2 tablespoons extra-virgin olive oil
2 red bell peppers, very thinly sliced
1 medium onion, very thinly sliced
5 garlic cloves, sliced paper thin
1 1/2 teaspoons thyme leaves
1/2 cup water
Kosher salt
Piment d'Espelette
Four 6-ounce tuna steaks, 1 inch thick
1 small head frisee, torn into bite-size pieces
2 tablespoons finely chopped flat-leaf parsley
1 tablespoon sherry vinegar

1
Heat 1/2 cup of the olive oil in a large skillet.
2
Add the peppers, onion, garlic and thyme and cook over moderate heat until crisp-tender, about 5 minutes.
3
Add the water and cook over moderately low heat until the vegetables are very soft and the liquid has evaporated, about 25 minutes.
4
Season with salt and 1/2 teaspoon of piment d'Espelette, then transfer to a bowl to cool.
5
Rub the tuna with the remaining 2 tablespoons of olive oil and season generously with salt and 1/2 teaspoon of piment d'Espelette.
6
Heat a large, heavy skillet.
7
Add the tuna and cook over high heat, turning once, until browned outside and medium rare within, about 4 minutes.
8
Transfer the tuna to a cutting board and slice 1/2 inch thick.
9
Add the frisee, parsley and vinegar to the peppers, season with salt and piment d'Espelette and toss.
10
Mound the salad on plates and top with the tuna.
11
Sprinkle with salt and piment d'Espelette and serve.

480

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/2 cup plus 2 tablespoons extra-virgin olive oil, 2 red bell peppers, very thinly sliced, 1 medium onion, very thinly sliced, 5 garlic cloves, sliced paper thin, and more.

Yes, Seared Tuna Salad with Piment d'Espelette falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Seared Tuna Salad with Piment d'Espelette

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