Seared Pimentón-Crusted Tuna with Chickpea Artichoke Salad

Charles E. Walton IV

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.

Yield: Makes 2 servings
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  • 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


  1. 1. Whisk together olive oil and next 3 ingredients in a small bowl.
  2. 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.
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