Seared Yellowfin Tuna with Walnut Red Pepper Sauce

Name: Seared Yellowfin Tuna with Walnut Red Pepper Sauce
Yield: makes 4 servings
Ingredients: 4 pieces yellowfin tuna (6–8 ounces each); Salt and pepper; 1/4 teaspoon plus 1/2 teaspoon ground cumin; 1/4 teaspoon each coarsely ground fennel and coriander seed; 2 roasted red bell peppers (see roasting technique, p. 122), seeded and chopped; 1/4 cup walnuts, toasted; Juice of 1 medium lemon (about 3 tablespoons); 1 garlic clove, minced; 1 teaspoon pomegranate molasses (see below); Pinch of crushed red pepper flakes; 1/2 cup plus 2 tablespoons olive oil

December 14, 2011

This dish’s vibrant, savory sauce is my version of muhamarra, a mildly spicy and slightly fruity Turkish red pepper condiment. It is easy to prepare and goes great with just about any grilled meat or fish (or with thick slices of grilled eggplant). Pole-caught yellowfin tuna is a good sustainable choice; its meaty texture and flavor stand up well to the thick pesto-like puree. Swordfish would be a good alternative, cooked the same way as the tuna. A green vegetable, baked or grilled eggplant, or rice pilaf would make a great side dish.

Cooks' Note

Tuna is delicious served medium-rare. If you are used to eating your fish cooked through, do yourself a favor and try cooking it for a little less time.
Many versions of this style of sauce call for lightly toasted bread crumbs. Feel free to add about ¼ cup to this recipe, if desired.
Pomegranate molasses (or syrup) is tart, tangy, and fruity and is usually available in Middle Eastern or specialty food markets.

Recipe notes

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