Seared Tuna with Piquillo Sauce
The conserva dinner party dish
Fresh tuna seared rare and sliced over a smoky piquillo pepper sauce with a sherry vinegar finish. The conservas provide depth — the fish market provides the star. This is the dinner party dish that looks like a restaurant plate but takes 15 minutes.
Ingredients
- Gourmet Fire Roasted Piquillo Peppers from Lodosa. Jar (10-16 pieces)
- Award winning Majorero semi-cured goat cheese with Paprika. Small wheel 2.2lb.
- Award-winning Extra Virgin Olive Oil. Picual 500ml.
- The World's Finest Fried Tomato Sauce 12.5 oz Jar
- Premium 12 Month Reserva Sherry Vinegar | Jerez (Spain) DOP
- Hand-Harvested "Fleur de Sel" Salt from Ibiza | 5.3 oz Ceramic Pot
Preparation
- Blend piquillo peppers with fried tomato sauce, a clove of garlic, and a splash of sherry vinegar until smooth. Season with smoked paprika and warm gently in a pan.
- Pat fresh tuna steaks dry. Season generously with flaky salt and coarse black pepper. Sear in a smoking-hot cast iron pan with EVOO for 60 seconds per side — you want a deep crust and a rare center.
- Spoon the warm piquillo sauce across the plate. Slice the tuna against the grain into 1cm slices and fan over the sauce.
- Drizzle with your best EVOO, a few drops of sherry vinegar, and scatter microgreens or thinly sliced scallion. Serve immediately — tuna waits for no one.
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