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Bonito con Pimientos Verdes
Tuna with Fried Gr een Peppers, Olives, and Tomatoes A simply exquisite version of the beloved combo of tuna and olives.
6 (3-ounce) tuna steaks
Sea salt and black pepper to taste
1 cup olive oil, divided
2 Anaheim or New Mexico green chiles
1 poblano chile
4 cloves garlic, slivered
2 tablespoons sherry vinegar
1 cup pitted black olives
2 cups cherry tomatoes, halved
Season the tuna steaks with salt and pepper. Heat a skillet with 1/ 4 cup olive oil on high heat, and cook the tuna for about 4 minutes per side, until cooked through. Remove tuna from pan and set aside to cool.
In the same pan, add the remaining olive oil and turn the heat on high. Cut all the chiles into strips and fry for about 5 minutes, until browned and soft. Add the garlic and cook for another 3 minutes, until soft and cooked through. Remove pan from the heat and whisk in the sherry vinegar. Set aside to cool to room temperature.
Slice each tuna steak into 1/ 4-inch strips. Toss all ingredients from the saute pan into a bowl with the olives and tomatoes. Gently toss the tuna strips into the bowl, and divide the mixture onto six small plates.