Roasted Tuna Loins with Piquillo Pepper Confit

Peel garlic and cut into slices. Brown them in a frying pan with the base covered with extra virgin olive oil, taking care not to burn them and make them too hard.

Open the jar of piquillo peppers, reserving the juice. Place the peppers on top of the garlic so that they exchange flavours. Place over a low heat so that the peppers dry out and take on their texture.

Add the sugar on both sides of the peppers, the manzanilla wine and a pinch of salt and cook until the wine is reduced and the peppers are caramelised.

Remove the peppers and garlic from the heat and add the juice from the jar of peppers to the sauce, mixing it all together in the frying pan with circular movements, which will form the sauce for the dish.

Season the tuna loins on both sides and fry them in a frying pan with a little extra virgin olive oil. Do not overcook them too much so that they remain juicy and respect the flavour of the fresh tuna as much as possible.

Serve each loin in two parts and two piquillo peppers with the garlic confit scattered around the plate. 

Finally, add the sauce and serve hot.

Roasted Tuna Loins with Piquillo Pepper Confit


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