Grilled Tuna, Romesco Sauce and Quinoa
By Tested and perfected in the Sur la Table kitchen
Images
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
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!
Grilled Tuna, Romesco Sauce and Quinoa
By Tested and perfected in the Sur la Table kitchen
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
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!