Grilled Tuna with Romesco

By Carrie Floyd, from the Culinate Kitchen collection

Introduction

Romesco — a Spanish sauce of peppers, almonds, and tomatoes – turns an ordinary piece of grilled or roasted fish into something extraordinary. Halibut, swordfish, or cod could be substituted for tuna, and if you’re lucky to get fresh, locally caught albacore, as we can in Oregon, a fillet of that works beautifully.

Ingredients

Steps

1. Grill the tuna until seared on the outside and still pink on the inside; check by poking a paring knife into the middle of a steak to peek. (Avoid overcooking, because tuna becomes dry when it is completely cooked through.) Alternately, you can roast the tuna in a preheated 450-degree oven for 10 to 15 minutes, turning once.
2. To serve, place each piece of cooked tuna on a plate and top with a spoonful of romesco. Pass extra sauce at the table.

This content is from the Culinate Kitchen collection.