Pan-Seared Tuna with Roasted Red Bell Pepper Sauce

Preparation info
  • Serves

    2 to 3

    as a main course, as part of a multicourse meal
    • Difficulty


Appears in

By Barbara Tropp

Published 1992

  • About

This is one of the great dinnertime hits at China Moon. It is one of the first things that comes to mind when red bell peppers are at their sweet best, so beguiling and gorgeous is the sauce! Because our upstairs finishing kitchen is so tiny and our two stir-fry woks are always jammed, we cook the tuna to order in large Western skillets. A bit less sexy, perhaps, but the flavor is grand.