This hearty recipe comes from chef Christian Graves at Jsix in San Diego. It’s a classic Basque stew of peppers topped with tuna dusted with fennel pollen, a unique and out-of-this-world spice available in specialty shops (if you can’t find it, use fennel seeds ground into a very fine powder).
Fennel Pollen–Crusted Albacore with Piperade
Rate this recipe!
Instructions
- Place a large, deep sauté pan over medium-high heat. Place ¼ cup oil in pan and add thyme, fennel, and onion; salt to taste. Sauté for 5 minutes. Add peppers and garlic and cook for 2 minutes. Add wine; boil until reduced by half. Remove from heat and add parsley, chives, mint, and basil. Add tomatoes and citrus zests. Season with salt and set aside to let flavors marry.
- Salt and pepper tuna; coat heavily with fennel pollen. Place a medium sauté pan on high heat. When pan is very hot, add a little oil, and then sear fish on all sides until crispy. (Use two pans, if necessary, to avoid crowding fish, and be careful not to overcook.)
- Divide pepper mixture (piperade) among four shallow bowls. Top with a little arugula. Place fish on top and enjoy immediately.
Recipe Notes
Nutrition Facts
Fennel Pollen–Crusted Albacore with Piperade
Amount Per Serving
Calories 502
Calories from Fat 117
% Daily Value*
Total Fat 13g
20%
Saturated Fat 2g
10%
Polyunsaturated Fat 2g
Monounsaturated Fat 9g
Cholesterol 79mg
26%
Sodium 150mg
6%
Total Carbohydrates 33g
11%
Dietary Fiber 10g
40%
Protein 43g
86%
* Percent Daily Values are based on a 2000 calorie diet.
PER SERVING: 502 cal, 13g fat (9g mono, 2g poly, 2g sat ), 79mg chol, 43g protein, 33g carb, 10g fiber,150mg sodium
