Pan-Seared Tuna with Roasted Red Bell Pepper Sauce

Name: Pan-Seared Tuna with Roasted Red Bell Pepper Sauce
Yield: Serves 2 to 3 as a main course, 5 to 6 as part of a multicourse meal
Cuisine: China
Ingredients: 1 tablespoon ginger juice (squeezed from finely minced fresh ginger); ¼ cup Chinese rice wine or dry sherry; 1 teaspoon sugar; 2 teaspoons Ma-La Oil, Five-Flavor Oil, or Japanese sesame oil; ½ cup soy sauce; Chinese chives, cut into ½-inch lengths, for garnish; corn or peanut oil, for searing; 1 teaspoon fine sea salt; 1 tablespoon sugar; 2 tablespoons cider vinegar; ½ cup unseasoned Japanese rice vinegar; 1 cup packed coriander leaves and stems, chopped; 2 tablespoons “goop” from China Moon Hot Chili Oil; 1½ tablespoons China Moon Hot Chili Oil; ¼ cup Five-Flavor Oil; 3 medium red bell peppers, roasted, stemmed, peeled, and coarsely chopped; 1 pound fresh tuna fillets (ahi or yellowfin are best), cut ½ inch thick and then into 2½-to 3-inch triangular steaks; 2 scallions, cut into 1-inch nuggets and smashed; 1½ teaspoons finely minced garlic; 3 slices sun-dried tomato, soaked briefly in boiling water until softened, drained (if oil-packed, simply drain)

Preparation info

Serves
2 to 3
as a main course, as part of a multicourse meal

Difficulty
Easy

Appears in

China Moon Cookbook

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.

Ingredients

Asia
China
Preserve
Dinner
Pescatarian

Ingredients

Method