Chef Judi’s Dish – 7/28
great tuna. dry heat, and throw in some olive oil and you want to sear it. don’t want to overcook it. maybe two or three minutes. you want to sear it. now what we usually do is we wait until the tuna is seared and then we take the tuna out of the pan and we add red onions and red peppers, but because of time we are going to put this in another pan. what would be the reason for putting it in the same pan? >> for flavor. >> we have red onions, and sweet red onions and red peppers. we’re going to saute right now. a little bit of olive oil. >> i will get out of your way. >> we will let this cook. >> this is sweet and savory. >> so i pull up my pepper and onions cook very slowly and they naturally car carl mel ice. >> and that makes it sweeter. >> on the recipe it goes a tablespoon, i wouldn’t go that far. i would go a pinch of sugar and i wouldn’t add it to the tuna, but to the pepper rs and
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