Serves 4 Difficulty
4 six ounce filets 2 Tablespoons freshly cracked pepper 2 large, or 3 medium russet potatoes, peeled and chopped into 1" pieces 1 large sweet onion 1 Tablespoon butter 1 Tablespoon olive oil 3 red peppers 2 cups cream Cayenne pepper Salt and black pepper to taste
Prepare broiler. Place red peppers on a baking sheet, then under broiler. Broil until skin turns black. Rotate peppers until all sides have blackened.
Place peppers in a sealed paper bag for 10 minutes.
Meanwhile, slice onion and add to a skillet with 1 tablespoon melted butter and 1 tablespoon olive oil. Sprinkle with salt and cook over lowest heat, stirring frequently. Once onion is soft, (this should take at least 20 minutes) increase heat to medium and cook until browned or carmelized.
Remove peppers from bag and remove skins and chop.
In a small saucepan combine chopped peppers with cream. Cook just below boiling until reduced by half. Season with a dash of cayenne pepper and salt.
Pour pepper cream mixture into a food processor and blend until smooth; set aside.
Boil potatoes until very tender and drain.
Place potatoes in a bowl and mash well. Form into round pancakes.
Heat two skillets at medium-high heat. Add butter to one skillet and saute potato cakes until browned on both sides.
Press cracked pepper into both sides of tuna and place into second skillet. Sear both sides of fish. For medium done, tuna should give slightly when pressed with finger.
To serve, pool red pepper sauce in center of each plate. Top with potato cake, then tuna, and finally camelized onions. Serve immediately.
This isnt difficult, it just requires a few steps. 1. Make Roasted Red Pepper Sauce 2. Carmelize onions 3. Make potato cakes 4. Pan-sear tuna