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Ventresca de atún con semillas de sésamo y pimientos de piquillo Seared Tuna belly with sesame seeds and piquillo pepper

Photo: Thomas Schauer

Serves 4

• 1 7.6-ounce jar piquillo peppers (about 12 peppers)
• 5 tablespoons Spanish extra-virgin olive oil
• 4 6-ounce pieces toro (best quality tuna belly)
• 1 teaspoon salt
• 2 cups sesame seeds
• Chervil leaves (optional)

In a blender, puree ½ the piquillo peppers from the jar along with a ½ cup of their juice. Transfer the pepper puree to a mixing bowl, stir in 3 tablespoons of the olive oil and season to taste with salt.

Season the tuna pieces on both sides with salt. Spread the sesame seeds on a plate and roll the tuna pieces in the sesame seeds. Heat the remaining 2 tablespoons of olive oil in a medium sauté pan over medium heat until hot and just beginning to smoke. Place the tuna pieces in the pan and cook for 2 minutes on each side until the sesame seeds are browned. Transfer the tuna pieces to a plate and keep warm.

Add the remaining peppers to the sauté pan and sear on both sides, about 2 minutes per side. To serve, divide the seared peppers among four plates. Cut each piece of tuna into 3 slices and lay on top of the peppers. Drizzle with the pepper puree and garnish with chervil.