This hearty recipe comes from chef Christian Graves at Jsix in San Diego. It’s a classic Basque stew of peppers topped with tuna dusted with fennel pollen, a unique and out-of-this-world spice available in specialty shops (if you can’t find it, use fennel seeds ground into a very fine powder).
Recipe Ingredient Details:
1/4 cup extra-virgin olive oil, divided, plus more for serving
1 teaspoon chopped fresh thyme
2 bulbs fennel, cut into thin strips (1½ pounds before trimming)
1 sweet yellow onion, cut into thin strips
1 pound sweet bell peppers (the more colors the better), cut into thin strips
6 cloves garlic, cut paper thin
2 cups dry white wine
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh chives
2 teaspoons chopped fresh mint
2 teaspoons chopped fresh basil
2 large heirloom tomatoes (1½ pounds), cut into small chunks
Zest of 1 lemon and 1 orange
4 (6-ounce) pole-and-line-caught albacore tuna pieces
3 tablespoons fennel pollen (or fennel seeds ground into powder)
1 cup small arugula leaves
Place a large, deep sauté pan over medium-high heat. Place ¼ cup oil in pan and add thyme, fennel, and onion; salt to taste. Sauté for 5 minutes. Add peppers and garlic and cook for 2 minutes. Add wine; boil until reduced by half. Remove from heat and add parsley, chives, mint, and basil. Add tomatoes and citrus zests. Season with salt and set aside to let flavors marry.
Salt and pepper tuna; coat heavily with fennel pollen. Place a medium sauté pan on high heat. When pan is very hot, add a little oil, and then sear fish on all sides until crispy. (Use two pans, if necessary, to avoid crowding fish, and be careful not to overcook.)
Divide pepper mixture (piperade) among four shallow bowls. Top with a little arugula. Place fish on top and enjoy immediately.
Recipe Additional Notes:
PER SERVING: 502 cal, 13g fat (9g mono, 2g poly, 2g sat ), 79mg chol, 43g protein, 33g carb, 10g fiber,150mg sodium
Wed, 2012-10-31 16:11