As the days get warmer, our food choices start to shift. If you find yourself reaching for lighter options you will be delighted with this pairing. This dish provides the comfort of cooked protein without the need to turn on the oven or create a mess in the kitchen. The Yellowtail Tuna is an omega-3 rich and fatty fish with a delicate and sweet flavor. Top with a relish of sweet roasted red peppers providing nearly 300 percent of the daily recommended vitamin C intake, added B6, and magnesium. The combination of vitamins and minerals in this meal make it a light and all around pick-me-up.
Serves 2: as a small meal
Prep time: 30 minutes
Cooking time: less than 10 minutes
12-16 ounce portion Yellowtail Tuna
2 red bell peppers, or a jar of roasted red peppers
1 shallot, peeled and chopped
¼ cup roughly chopped kalamata olives
2 garlic cloves, minced
1 tablespoon chopped capers
2 teaspoons freshly chopped thyme
3 tablespoons olive oil
2 tablespoons balsamic vinegar
First, roast the peppers. This can be done in a broiler or over an open flame. Cook until all the flesh is charred black then place in a glass jar or paper bag and let steam for a few minutes before peeling away the char. Remove the stem, scrape out the seeds, then slice thin. Place the prepped peppers in a bowl.
Toss the peppers with the garlic, shallot, olives,capers, and thyme. Sprinkle with sea salt then drizzle in the olive oil and balsamic vinegar. Allow the mixture to sit for 10-15 minutes before serving. This can be made the night before.
To cook the tuna, season well with sea salt and black pepper then cook 2-3 minutes per side in a hot, well oiled skillet. Tuna gets tougher the more its cooked, so it’s best served rare to medium-rare.
Once cooked, slice the tuna with a sharp knife against the grain. Transfer the slices over to a large plate then top with the roasted red pepper relish.