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Bonito En Salmorejo

  • 2 dried sweet red peppers, stems removed and seeded
  • 2 pounds fresh tuna steaks, about 1 1/2 inch thick, in 1 1/2 inch cubes
  • salt
  • 8 black peppercorns
  • 8 cloves garlic, peeled
  • 2 tablespoons minced parsley
  • 2 tablespoons thyme leaves or 1 tsp dried
  • 2 tsps cumin seeds or ground cumin
  • 2 tablespoons minced oregano leaves or 1 tsp dried
  • 1 tsp imported sweet paprika
  • 7 tablespoons olive oil
  • 2 tablespoons wine vinegar
  • 3/4 cup dry white wine

Fresh Tuna in Spicy Red Pepper and Cumin Sauce. Serves 4. Soak the dried peppers in warm water for 20 minutes, then drain and chop finely. Sprinkle the fine cubes with salt and let sit while preparing the sauce. In a mortar or mini processor, mash to a paste the dried red peppers (or pimentos), peppercorns, garlic, parsley, thyme, cumin and oregano. Mix in the paprika (1 tsp if using dried peppers, 1 tablespoon if using pimentos), then 6 tablespoons of oil, the vinegar, white wine, and salt to taste. Heat the remaining tablespoon oil in a skillet to the smoking point. Sear the fish on all sides, lower the heat, and add the mortar mixture. Continue cooking, uncovered, until the fish is done, about 3 to 4 minutes, turning the fish in the sauce occasionally.

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