ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Seared Pimentón-Crusted Tuna with Chickpea Artichoke Salad

Charles E. Walton IV
Prep time 10 mins
Cook time 5 mins
Yield Makes 2 servings
Pimentón is Spanish for ground dried red pepper, known in English as paprika. Pimentón is so prevalent in Spanish cuisine (such as chorizo and paella) that there are different grades and regions that lend specific characteristics, as in wine. The highly sought Spanish paprika is from the Extremadura region (next to Portugal). Adolfo uses La Chinata brand; see "Find It Fast," below. Pimentón comes in three varieties--sweet and mild (dulce); bittersweet, medium hot (agridulce); and hot (picante)--and normally stays fresh for up to six months.

Ingredients

  • 1/4 cup olive oil
  • 1/2 teaspoon good-quality Spanish paprika (pimentón)
  • 1/2 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 2 (8-ounce) tuna fillets
  • Chickpea Artichoke Salad

How to Make It

  1. Whisk together olive oil and next 3 ingredients in a small bowl.

  2. Coat tuna with oil mixture, and sear in hot (slightly smoking) cast-iron skillet for 1 1/2 to 2 minutes per side or until rare to medium-rare. Serve over Chickpea Artichoke Salad.