In this seafood specialty, the pimentón is used in the marinade and in the sauce that seasons it at serving. Salmon steaks or the steaks of any large fish may be substituted. Serve with a Caesar salad and saffron rice.
- 2 tablespoons olive oil
- 3 tablespoons hot pimentón
- Salt and pepper to taste
- 2 tablespoons chopped fresh Italian parsley
- 4 tuna steaks, 1-inch thick
- 6 cloves garlic, minced
- 1 medium purple onion, chopped
- 2 medium tomatoes, chopped
- 2 red bell peppers, roasted, peeled, seeded, and chopped
- ½ cup minced green olives
- Italian parsley leaves for garnish.
- In a small bowl, combine 1 tablespoon of the olive oil, 1 tablespoon of pimentón, salt and peppers, and the parsley and mix well. Rub this mixture over each side of the tuna steaks. Cover the steaks and marinate for 1 hour.
- Heat the remaining olive oil in a saucepan and add the garlic, onion, another tablespoon of pimentón and saute for about 2 minutes. Add the tomatoes and bell peppers and cook until the mixture thickens, about 5 minutes. Remove from the heat and transfer to a blender or food processor. Add the remaining pimentón and the olives and puree. Transfer the sauce back to the pan and keep warm.
- Grill or broil the tuna steaks to the desired doneness. Serve covered with the sauce and garnished with the parsley leaves.