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Spice Crusted Tuna with Basque Pepper Stew

Serves 6
Brian Streeter
Pairs well with:
Pinot Noir, Carneros, Napa Valley

If you like steak, you will enjoy Chef Brian Streeter's Spiced Crusted Tuna recipe. This cut of tuna is best enjoyed medium-rare, like any great steak, and the spicy pepper crust is perfect with this meaty fish. Accompanied with a wonderful Basque Pepper Stew, that compliments fish and can play a double role as both vegetable and sauce. Enjoy with Cakebread Cellars Pinot Noir.


Basque Pepper Stew:
1 yellow onion, sliced thin
4 cloves garlic, sliced thin
2 T. olive oil
1 red bell pepper, seeded and cut into thick slices
1 yellow bell pepper, seeded and cut into thick slices
2 Anaheim Peppers, seeded and cut into thick slices
8 plum tomatoes, peeled and seeded
1 tsp. Spanish Paprika
1 T. red wine vinegar
salt and pepper

1 T. coriander seed
1 T. fennel seed
1 T. cumin seed
2 T. olive oil
6 ahi tuna steaks, 4 - 6 oz. each and about 1" thick
salt & pepper

Basque Pepper Stew:

To prepare stew, heat a large skillet or dutch oven over high heat. Add onion, garlic and olive oil. Toss to coat evenly and turn heat down to medium. Cook for 5 -10 minutes to soften. Add the peppers and season with salt and pepper and toss to coat. Cook until the peppers begin to soften about 10 minutes. Pass the tomatoes through a food mill and add to the pan along with the paprika and red wine vinegar. Cook for 30 to 40 minutes until juices reduce and coat vegetables. Taste and adjust seasoning. Reserve while preparing tuna.


Crush coriander, fennel and cumin seed in a mortar and pestle or spice grinder. Season both sides of tuna with spice mixture and salt and pepper. Heat a non-stick skillet over high heat. Add the olive oil to the pan and the tuna steaks. Sear on both side for 3-4 minutes for medium rare or cook to desired doneness. Serve on a bed of the pepper stew.

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