Grilled Tuna with Smoked-Almond Romesco Sauce
- TOTAL TIME: 30 MIN
- SERVINGS: 4
F&W's Nick Fauchald adds fabulous smoky flavors to the Catalan sauce romesco by swapping in smoked almonds for the usual plain kind and adding a touch of pimentón de la Vera (powdered, smoked Spanish red peppers).
- 1/4 cup plus 2 tablespoons smoked almonds (2 1/2 ounces)
- One 3-inch piece of baguette, cubed
- 1 garlic clove
- 1 cup canned diced tomatoes
- 2 roasted red bell peppers from a jar, drained
- 2 tablespoons sherry vinegar
- 1/4 teaspoon pimentón de la Vera
- 1/2 cup extra-virgin olive oil
- Kosher salt and freshly ground pepper
- Four 1-inch-thick tuna steaks
- Light a grill. In a food processor, coarsely chop the almonds, bread cubes and garlic. Add the tomatoes, roasted red peppers, sherry vinegar and pimentón and puree until smooth. With the machine on, gradually add the oil. Season with salt and pepper.
- Season the tuna with salt and pepper. Grill over moderate heat, turning once, for 6 minutes for medium-rare, or 8 minutes for medium. Transfer the tuna to plates. Spoon some of the romesco sauce over the fish and pass the rest at the table.
Light rosé, such as one from Napa Valley.
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Congratulations to Mei Lin, winner of Top Chef Season 12.