Grilled Tuna with Turkish Red Pepper Walnut Pureé
This red pepper walnut sauce, adapted from Susan Spicer's cookbook, is a version of muhamarra, which is a spicy but fresh Turkish red pepper sauce. The pureé goes well with almost any meat of fish, as well as vegetables like zucchini, squash, and eggplant. This recipe is quite easy to prepare and makes for a great midweek meal. You can often substitute Chilean seabass for the tuna, but any meaty fish works well. Serve with brown rice and/or alongside some zucchini and yellow squash, grilled eggplant, or broccoli rabe.
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Grilled Tuna with Turkish Red Pepper Walnut Pureé
This red pepper walnut sauce, adapted from Susan Spicer's cookbook, is a version of muhamarra, which is a spicy but fresh Turkish red pepper sauce. The pureé goes well with almost any meat of fish, as well as vegetables like zucchini, squash, and eggplant. This recipe is quite easy to prepare and makes for a great midweek meal. You can often substitute Chilean seabass for the tuna, but any meaty fish works well. Serve with brown rice and/or alongside some zucchini and yellow squash, grilled eggplant, or broccoli rabe.
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Servings: 4 people
Calories: 376 kcal
Net Carbs: 4 g
Ingredients
- 2 (2) red bell peppers, halved
- 1/2 tsp (1/2 tsp ) salt
- 1/4 tsp (1/4 tsp) freshly ground black pepper
- 1 tsp (1 tsp) cumin seeds
- 1/2 tsp (1/2 tsp) fennel seeds
- 1/2 tsp (1/2 tsp) coriander seeds
- 4 pieces (4 pieces ) yellowfin or ahi tuna , (6-8 oz each)
- 1/4 cup (30 g) walnuts, toasted
- 3 Tbsp (3 Tbsp) freshly squeezed lemon juice, (about 1 to 1 1/2 lemons)
- 1 clove (1 clove) garlic, minced
- 1 tsp (1 tsp) pomegranate molasses
- pinch (pinch) crushed red pepper flakes
- 1/2 cup (118 ml) extra virgin olive oil
- 2 Tbsp (2 Tbsp ) sunflower or safflower oil
Instructions
Roast the Bell Peppers
- Place the bell pepper halves skin side up directly on a grill over a low flame or on a baking sheet under the broiler at about 500°F. Char until they are evenly blackened, turning or rotating the pan as necessary.
- Place the peppers into plastic ziploc bags, seal, and let steam for about 10 minutes. Remove the smoky skin from the peppers, and seed and chop them.
Tuna and Red Pepper Sauce
- Lightly toast 1/2 tsp of the cumin seeds, the fennel seeds and coriander seeds in a dry skillet until fragrant but not smoking, about 2 minutes, shaking occasionally. Grind the toasted spices in a spice grinder. Mix with the salt and pepper.
- Season the tuna pieces all over with the spice blend. Toast the walnuts in the dry skillet.
- Combine the bell peppers, walnuts, lemon juice, garlic, pomegranate molasses, remaining 1/2 tsp cumin, and crushed red pepper flakes in a food processor. Pulse on an off for about 1 minute until coarsely ground. With the processor running on low, slowly drizzle in the 1/2 cup of olive oil until emulsified. Season to taste with salt and pepper.
- Heat the 2 Tbsp of sunflower oil in a large skillet until hot but not smoking. Add the tuna and listen for the sear. If it doesn't sear, it's not hot enough. Cook for about 2 minutes on each side. The tuna should be rare to medium-rare.
- Plate the tuna with a spoonful of the sauce spread over the top. Serve with extra sauce on the side.
Nutrition
Calories: 376kcalFat: 39gSodium: 296mgNet Carbs: 4gSaturated Fat: 5gPotassium: 179mgCarbohydrates: 6gVitamin A: 1885IUFiber: 2gVitamin C: 81mgSugar: 3gCalcium: 19mgProtein: 2gCholesterol: 1mgIron: 1mg
Hi! I'm Erin
Welcome to The Dynamic Dish!
I’m a scientist by day and a foodie by night. Here you will find my favorite recipes, with a focus on low-carb, healthy meals. Visit the about page to learn more about me and the site.
One Comment
Bekari Gabritchidze
Amazing, highly recommend!!