Grilled Tuna, Romesco Sauce and Quinoa
By Tested and perfected in the Sur la Table kitchen
Ingredients
- 4 (6-ounce) tuna steaks, 2 inches thick
- Vegetable oil, for brushing grill grates
- 2 medium tomatoes, coarsely chopped
- 1 large garlic clove, halved
- ¼ baguette, crust removed, cut into ½-inch cubes
- ½ cup slivered almonds
- 1 (7.6-ounce) jar piquillo peppers, drained and roughly chopped
- ¼ cup sherry vinegar, plus more to taste
- 2 teaspoons pimentón dulce
- ⅓ cup Spanish extra-virgin olive oil
- Sea salt and freshly ground black pepper
- Cooked Quinoa, for serving
Procedure
Preheat oven to 425°F.
Arrange tomatoes, garlic, bread, and almonds on a rimmed baking sheet and roast until the bread and almonds are lightly toasted, 5 to 7 minutes. In the bowl of a food processor, combine roasted ingredients with peppers, vinegar, pimentón and olive oil; puree until smooth.
Taste and adjust seasoning with salt, pepper and additional vinegar. If the sauce is too thick, add small amounts of water to adjust the consistency. Transfer to a small serving bowl and set aside. .
Heat a large grill pan over high heat. Brush grill grates or grill pan with a thin coating of oil using a silicone pastry brush. Sear tuna on both sides, leaving the interior rare to medium-rare, about 3 to 5 minutes per side, flipping once with a fish spatula or tongs. Transfer tuna to a cutting board.
Slice Tuna, and arrange over quinoa. Spoon over the romesco sauce and enjoy!
Arrange tomatoes, garlic, bread, and almonds on a rimmed baking sheet and roast until the bread and almonds are lightly toasted, 5 to 7 minutes. In the bowl of a food processor, combine roasted ingredients with peppers, vinegar, pimentón and olive oil; puree until smooth.
Taste and adjust seasoning with salt, pepper and additional vinegar. If the sauce is too thick, add small amounts of water to adjust the consistency. Transfer to a small serving bowl and set aside. .
Heat a large grill pan over high heat. Brush grill grates or grill pan with a thin coating of oil using a silicone pastry brush. Sear tuna on both sides, leaving the interior rare to medium-rare, about 3 to 5 minutes per side, flipping once with a fish spatula or tongs. Transfer tuna to a cutting board.
Slice Tuna, and arrange over quinoa. Spoon over the romesco sauce and enjoy!