This recipe is from the Levana Cooks newsletter. Levana Kirschenbaum is the author of the great cookbook, Levana Cooks Dairy-Free!

Seared Tuna Steaks with red pepper sauce
 
Tuna: Simply sear 1-inch tick tuna steaks in a very hot skillet with a few drops of olive oil, about 1 minute on each side, a drop longer for medium rare. Slice against the grain, and serve with the sauce

Red pepper sauce:
3 red peppers, seeded and cut in large chunks
6 cloves garlic
5-6 sprigs cilantro, tough stems removed
2 tablespoons paprika
1/2 teaspoon red pepper flakes, a little more if you like it hot
Salt and pepper to taste
1/4 wine vinegar
1 cup olive oil

Put all but last ingredient in a food processor, and grind until smooth. With the motor running, slowly pour the oil and process a few seconds. Transfer to a glass jar, and store in the refrigerator.

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