Serves 4
Sushi-grade tuna is ideal here because you want to be able to eat it cooked to medium rare, with just a sear on the outside. Avoid cooking it at a super-high heat; medium high is just right. The peppers and onions are a condiment here; bring them to room temperature before serving with brown rice.
4 (6-ounce) sushi-grade tuna steaks, about ½ inch thick
Kosher salt
Fresh ground black pepper
¼ cup Spicy Red Rub (here)
¼ cup canola oil
¼ cup red wine vinegar
2 cups Sweet and Sour Peppers and Onions (here)
1 cup Tomato Sauce (here)
¼ cup chopped mixed fresh herbs (parsley, mint, dill)
Season the tuna with salt and pepper on one side and just salt on the other side. Spread the rub on a piece of parchment paper and press all sides of the tuna into it and shake off excess.
Heat the oil in a large skillet over medium-high heat. Slip the steaks into the pan and sear on both sides, about 90 seconds per side for medium rare. Transfer the tuna to a warm plate.
Add the vinegar to the pan and, using a wooden spoon, scrape up the bits that have stuck to the pan. Add ½ cup water, the peppers and onions, and tomato sauce and cook until the liquid is reduced by half. Stir in the herbs. Arrange a tuna steak on each of four dinner plates, spoon some of the sauce over, and serve.
NOTE: I love this dish over steamed or grilled broccoli with a squeeze of fresh lemon or the now infamous Ladolemono sauce.