• TunaWithRomescoSauce

Tuna Steaks with Romesco Sauce

Introduction

Romesco sauce has many uses. In this thickened form, its grunty texture, smoky resonance and finishing jab of acid make a great counterpoint to the deceptively light tuna steaks. Tuna changes its allegiance to wine, depending on what it is served with. In this combination, the sweet taste of red peppers and charred smoky flavours in the Romesco ensure a red wine with sweet fruit will make an enjoyable match.

Ingredients

Romesco Sauce

• 2 large tomatoes
• 2 small red hot chillies
• 2 large red peppers
• 25g blanched almonds
• 25g hazelnuts

• 3^1/2 tablespoons extra virgin olive oil (choose a mild Spanish oil)

• 1 slice day-old white toast bread
• 2 large cloves garlic, crushed
• salt

• 1^1/2 teaspoons red wine vinegar

Main

• 1 tablespoon olive oil
• 1 tablespoon clarified butter
• 4 small tuna steaks, cut 2-3cm thick
• flour
• salt
• freshly ground black pepper

Directions

Romesco Sauce

Put the tomatoes and chillies on an oven tray and grill under a high heat. Remove the chillies when they are charred but grill the tomatoes on both sides until the skin splits and blackens. Roughly chop the chillies, discarding seeds if preferred. Skin the tomatoes and chop the flesh, discarding seeds and cores.

Grill the peppers until charred, cool, remove skin, cores and seeds and chop the flesh.

Toast the nuts in a hot oven till lightly golden, about 7 minutes for the almonds and 10 minutes for the hazelnuts. Put the hazelnuts in an old cloth, form it into a bundle and rub off the skins.

Heat 1^1/2 tablespoons of the oil in a small frying pan over a medium heat. Fry the bread till golden, then wipe out the pan and add the rest of the oil and the garlic. Cook gently until a pale golden colour.

Put the nuts and fried bread (broken into pieces) into a food processor and tip in the garlic and all the oil. Process to a paste then add the peppers, chillies, tomatoes, salt and vinegar and process again till well blended.

Turn into a bowl and serve; if not for immediate use, cover and chill (use within 24 hours).

Main

Heat a large heavy-based frying pan over a medium-high heat. When it is hot, add the oil, allow the oil to get hot, then add the butter. Meanwhile, dust the tuna steaks with flour. Cook 1^1/2-2 minutes a side, depending on how rare you prefer it. Transfer to a heated serving dish, sprinkle with salt and pepper and serve immediately with the Romesco sauce.

Serves 4.

Variations

Source: Julie Biuso

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