Griddled tuna with roasted peppers
Fresh tuna or bonito steaks seared on a very hot griddle so they stay juicy inside, with a garlic and parsley dressing and roasted red peppers cooked gently with garlic. In summer it's made with northern bonito; also served with a salad or tomatoes.
- 23 minTime
- 23 minHands-on
- 4Portions
- ≈ €2.65per portion
- 380kcal per portion
Ingredients for 4 portions
- 2 clovesGarlic, finely chopped
- 2 tbspParsley, chopped
- 3 tbspOlive oil, for the garlic oil
- 700 gFresh tuna, 4 steaks, about 2 cm thick
- to tasteSalt
- 1 tbspOlive oil, for the griddle
On the side
- 300 gJarred roasted red peppers, drained, in strips
- 2 clovesGarlic, sliced
- 2 tbspOlive oil, for the peppers
Method
- Mix the chopped garlic, parsley and oil in a small bowl.
- Heat the oil in a frying pan and gently fry the sliced garlic over a low heat until it starts to colour. Add the peppers, season with salt and cook gently for 8 minutes, until soft and glossy.
- Pat the tuna dry with kitchen paper and season with salt.
- Heat a griddle pan or frying pan with the oil until very hot. Sear the tuna for 1–2 minutes per side, until browned outside but still pink in the middle; overcooked, it turns dry.
- Serve the tuna with the garlic and parsley oil spooned over and the peppers alongside.
The cost is estimated from average prices in Spain (MAPA – Panel de Consumo Alimentario en Hogares (Ministerio de Agricultura, Pesca y Alimentación), 2026-07).
