Pan-Seared Peruvian Yellowfin with Rocoto Relleno
A Peruvian-inspired dish featuring pan-seared yellowfin tuna served with a rocoto pepper relleno. This recipe showcases the bold flavors of the Andean region.
Ingredients
- ●2 fillets, 6 oz each Yellowfin Tuna
- ●4, roasted and chopped Rocoto Peppers
- ●2 tbsp Olive Oil
- ●2 tbsp Lime Juice
- ●2 cloves, minced Garlic
- ●to taste Salt
- ●to taste Black Pepper
Instructions
- 1
Preheat the oven to 400°F (200°C).
- 2
Season the yellowfin tuna with salt and black pepper.
- 3
Heat the olive oil in an oven-safe skillet over medium-high heat. Sear the tuna for 2-3 minutes on each side, then transfer the skillet to the preheated oven.
- 4
Roast the rocoto peppers in the oven for 20-25 minutes, or until the skin is blistered and charred. Remove the peppers from the oven and let them cool.
- 5
Once the peppers have cooled, peel off the skin and chop them into a puree.
- 6
In a small bowl, whisk together the lime juice and minced garlic.
- 7
To serve, place a seared tuna fillet on each plate and spoon the rocoto pepper puree alongside.
- 8
Drizzle the lime-garlic sauce over the top and garnish with chopped cilantro (optional).