Cooking Instructions
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Step 1
Pat dry the
Fresh Tuna Steak (2)
with a paper towel. Slice each fillet into 1-inch pieces, then cut each piece in half and add to a bowl.
Step 2
Drizzle in half of the
Extra-Virgin Olive Oil (1 Tbsp)
. Season with
Sea Salt (1 pinch)
and
Freshly Ground Black Pepper (1 pinch)
, then mix together.
Step 3
Thinly slice the
Garlic (3 cloves)
.
Step 4
Thinly slice the
Onion (1/2)
.
Step 5
Cut
Red Bell Pepper (1/2)
and
Green Bell Pepper (1/2)
into thin strips that are about 2 inches long.
Step 6
Heat a nonstick frying pan over medium heat for 2 minutes. Then add the pieces of tuna and cook for 2 minutes, stirring them around occasionally. Once done, transfer to a bowl and cover with foil paper.
Step 7
Using the same pan, with the same heat, add
Extra-Virgin Olive Oil (1 Tbsp)
. Add the garlic and onion. Mix with the oil and cook for 3 minutes.
Step 8
Add the pieces of green and red bell pepper and cook for 4 minutes more.
Step 9
Add the
Spanish Smoked Sweet Paprika (1 tsp)
. Season with
Sea Salt (1 pinch)
and
Freshly Ground Black Pepper (1 pinch)
and mix it all together.
Step 10
Add the
Canned Diced Tomatoes (1/2 cup)
and season again with
Sea Salt (1 pinch)
and
Freshly Ground Black Pepper (1 pinch)
. Mix it all together.
Step 11
Lower the fire to LOW heat, add the pieces of tuna back into the pan, gently stir together and cook for 2 minutes to heat the tuna through.
Step 12
Serve in shallow bowls garnished with
Fresh Parsley (1 handful)
.
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