1/2 Cup plus 2 Tbsp extra-virgin olive oil
2 red bell peppers, very thinly sliced
1 medium onion, very thinly sliced
5 garlic cloves, sliced very thinly
1-1/2 tsp thyme leaf
1/2 Cup water
Four 6-oz tuna steaks, each 1″ thick
1 – 5 oz bag spring mix salad greens
2 Tbsp finely chopped fresh flat-leaf parsley
1 Tbsp Sherry Reserva Balsamic Vinegar
Heat 1/2 Cup of the olive oil over medium heat in a large skillet. Add the peppers, onion, garlic and leaf thyme to the heated oil, cooking about 5 min, or until vegetables are still crisp but beginning to become tender. Add the water to the vegetables, lower the heat to medium-low and cook, uncovered and stirring frequently, until the vegetables have completely softened and the liquid has evaporated, about 25 min. Remove skillet from heat, then season the cooked vegetables with salt and 1/2 tsp of piment d’Espelette. Toss to coat, then transfer vegetables to a separate bowl, allowing to cool.
Rub the tuna steaks on all sides with 2 Tbsp of olive oil. Season the fish liberally with salt and another 1/2 tsp of Piment d’Espelette.
Heat a large, heavy skillet over high heat on the stove. Add the oiled, seasoned tuna steaks and sear, turning once, until fish is browned outside and medium rare in the middle, only about 4 min. Remove tuna from skillet, transferring to a cutting board. Slice steaks into 1/2 inch thick strips.
Add the spring mix (salad greens), fresh chopped parsley and sherry vinegar to the pepper mixture. Season salad with salt and a little more piment d’Espelette to taste, and gently toss to incorporate seasoning throughout.
To serve: Mound 1/4 of the salad on each of the plates, then top with sliced tuna. Garnish with salt and Piment d’Espelette and serve immediately.