Seared Tuna with Snap Pea Salad, Lemony Yogurt, and Spicy Chile Oil | Sunbasket
Urfa chile oil adds a hot kick, creamy yogurt cools things down, and our smoky spice blend perks up the fish. With so much flavor left and right, this dish will disappear in a heartbeat.
Ingredients
- 6 ounces organic sugar snap peas
- 1 or 2 organic shallots
- 1 tablespoon champagne vinegar
- 2 teaspoons Urfa chile flakes
- Fish options:
- 2 wild skinless yellowfin tuna steaks (about 6 ounces each)
- 2 wild Alaskan skinless halibut fillets (about 5 ounces each)
- Sunbasket smoky spice blend (sumac - sweet smoked paprika - baharat)
- 1 organic lemon
- ½ cup Greek yogurt
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