We were lucky enough to get a second recipe with Chef Ruben from Pescado in our recent Chef Series. This tuna with red pepper pequillo sauce is divine and must try!
Season the tuna with salt, black pepper, and olive oil. Allow the tuna to marinate for at least 15 minutes while preparing the rest of the dish.
Prepare the Red Pepper Piquillo Sauce: Heat the red pepper piquillo sauce, leek confit, and boiled shallots in a small saucepan over medium heat. Stir occasionally until the sauce is hot. Remove from the heat and keep warm.
Grill the tuna: Preheat a pan to medium-high heat. When the pan is hot, add the tuna and cook for about 1-2 minutes on each side, depending on the tuna’s thickness and how you prefer it.
Place the red pepper sauce and shallots on the plate first. Cut the tuna in half and place it on top of the sauce.
Add the leek confit, boiled shallots, and crispy bonito on top of the tuna. Drizzle with parsley oil and sprinkle black olive powder. Garnish with pea shoot and red cabbage microgreens.
Serve immediately and enjoy.
We highly recommend you head down to Pescado Pererenan or Sanur to try this new dish! To make a reservation you can reach out via instagram.
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