Wow, I just made Patricia Wells Tuna Strips in D'espelette pepper and the dish was wonderful. Crispy crust, juicy interior, medium rare to rare. Served with steam haricots verts with lemon salt and twice baked potatoes. Delightful. The espelette pepper is worth ordering online if you can't find it nearby.
Slice half pound of tuna into 1" wide strips across the grain. Marinate in 1 teaspoon of d'espelette pepper and 2 Tablespoons olive oil for one hour. Grill on high for 30 seconds to one minute per side. Sprinkle sea salt. Eat. Delicious.
Buy d'espelette pepper on www.amazon.com/
Sunday, March 7, 2010
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