This dish’s vibrant, savory sauce is my version of muhamarra, a mildly spicy and slightly fruity Turkish red pepper condiment. It is easy to prepare and goes great with just about any grilled meat or fish (or with thick slices of grilled eggplant). Pole-caught yellowfin tuna is a good sustainable choice; its meaty texture and flavor stand up well to the thick pesto-like puree. Swordfish would be a good alternative, cooked the same way as the tuna. A green vegetable, baked or grilled eggplant, or rice pilaf would make a great side dish.
Tuna is delicious served medium-rare. If you are used to eating your fish cooked through, do yourself a favor and try cooking it for a little less time.
Many versions of this style of sauce call for lightly toasted bread crumbs. Feel free to add about ¼ cup to this recipe, if desired.
Pomegranate molasses (or syrup) is tart, tangy, and fruity and is usually available in Middle Eastern or specialty food markets.
Recipe information
Yield
makes 4 servings
Ingredients
Preparation
Step 1
Season the tuna with salt, pepper, 1/4 teaspoon of the cumin, and the fennel and coriander.
Step 2
Combine the red peppers, walnuts, lemon juice, garlic, molasses, remaining 1/2 teaspoon cumin, and crushed red pepper in a food processor and pulse on and off for 1 minute. Slowly drizzle in 1/2 cup of olive oil and season with salt and pepper.
Step 3
Heat the remaining 2 tablespoons olive oil in a large skillet until hot but not smoking. Add the tuna and cook about 2 minutes on each side. (My recommended doneness for tuna is rare to medium-rare.) Serve the tuna with a dollop of the sauce. (It’s thick and concentrated, so you won’t need much.)
