Mousa n.30 seared ahi tuna with fire roasted peppers and fregula sarda
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Roasting
Fire roasted peppers are the star of this dish, and a quick buzz in the blender turns them into a sweet, tangy condiment for any grilled fish or meat. Seared tuna may not seem like a home cook’s fish, but ‘sushi-grade’ has become a common term in most markets, so be sure to ask your fishmonger. To avoid overcooking, keep the steak super cold until the last minute and get the pan smoking hot before grilling. I’m currently obsessed with my “Mousa N.30” spice blend from La Boîte à Epice, but cracked black pepper and fennel seeds are a solid alternative. Fregula Sarda, toasted durum wheat pasta, is similar to Israeli couscous, and with fragrant lemon and basil, it really brings the meal together. <br /> <br />Created by Katherine Z. Gage for La Boîte à Epice
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