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Grilled Tuna, Romesco Sauce and Quinoa

Serves: Makes 4 servings

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


Procedures:

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!

by Joel Gamoran, Sur La Table National Chef

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