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5 responses to “Tuna with Red Pepper Sauce”

  1. Lou


    This sounds awesome. Will try in next few days. Grazie, fratello!


  2. uaskigyrl

    Oh…Em…Gee! This looks amazing -and- I *just* sliced, blanched, and froze about 10 pounds of red and yellow bells and giant marconis YESTERDAY! *shakes fist in air* I did leave a few yellow bells for fresh eating because I *was* going to make stir fry…but I may have to change those plans 😉 Now I have a second idea to preserve sweet peppers for next year: Roast and then freeze.

  3. Deb & Phil

    Trying this tonight with some of the Bonito by-catch of our last fishing trip.

    Did you get to fish Sandy Eggo?

  4. Suzanne M Stanton

    I made this last night & it was a HIT.

    Mr. Shaw is 100% spot-on w/ his comment, “You don’t think about fish when you eat this dish. The tuna, seared hard and simmered until cooked through, takes on a character similar to long-simmered beef — although this recipe barely takes 30 minutes to make. The sauce is the star, however.”

    I broke up w/ grains, so The Hubbs enjoyed the Spanish rice. I was too lazy to include a salad, bread (broke up w/ that, too), or fingerling potatoes.

    Truly, the fish & rice easily stand on their own for a mouth-watering meal.

    I wish I could post a photo. What I made looks just about identical to your photo. It gives adventuresome chefs the courage to make something new & feel confident about the outcome.

    Thank you for the recipe; it’s a true keeper.

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