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Recipe from Dining In


Tuna steaks are a real treat, especially when spiced and seasoned to perfection.

Serves 4

  • 4 small slices tuna steak
  • 2 Tbsp oil
  • 1 red pepper, cut into thin strips
  • 8 cloves garlic, thinly sliced
  • ⅛ cup fresh cilantro, chopped
  • 1 tsp salt
  • 1 tsp paprika
  • ½ tsp garlic powder
  • dash of pepper
  • ¾ cup water
  • 1 cup cherry tomatoes, halved

In a large frying pan, sauté red pepper strips and garlic in oil over low heat for 20 minutes. Add cilantro, spices, water, and tuna. Cover and cook over high heat until water boils. Lower heat and cook for another 10–15 minutes. Make sure heat is high enough that sauce simmers continuously. Spoon sauce over fish as it cooks. Add tomatoes during last five minutes of cooking. Serve warm.

Alternatively, spice the tuna on both sides and sear in hot oil for 1-2 minutes on each side (as shown in the picture).

(Originally featured in FamilyTable, Issue 646)


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