| Level: | Easy |
| Total: | 25 min |
| Prep: | 20 min |
| Cook: | 5 min |
| Yield: | 4 to 6 servings |
Ingredients
- 2 jarred roasted red peppers
- 1/2 cup almonds
- 1 slice bread
- 2 tablespoons red wine vinegar
- 1 tablespoon honey
- 1 teaspoon smoked paprika
- 1/2 cup extra-virgin olive oil
- Kosher salt and freshly ground pepper
- 1 1/2 pounds very fresh tuna steaks (3 to 4 steaks; about 1 inch thick)
- 1 tablespoon extra-virgin olive oil
- Kosher salt and freshly ground pepper
Instructions
- Make the romesco sauce: In a food processor, combine the red peppers, almonds, bread, vinegar, honey and smoked paprika. Pulse to combine. With the motor running, add the olive oil and puree until combined. Season with salt and pepper to taste.
- Make the fish: Preheat an outdoor grill or a grill pan to medium high. Drizzle the tuna with the olive oil and generously season with salt and pepper on both sides. Grill for about 2 minutes on each side. Remove from the grill, tent with foil and let stand for a few minutes. Thinly slice the tuna and serve with the romesco sauce.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 407 |
| Total Fat | 27 g |
| Saturated Fat | 4 g |
| Carbohydrates | 10 g |
| Dietary Fiber | 2 g |
| Sugar | 5 g |
| Protein | 31 g |
| Cholesterol | 44 mg |
| Sodium | 429 mg |
Reviews
This is one of my go-to recipes when I’m grilling fish and want a flavorful sauce to go with it. I’ve made other romesco recipes before but love how easy this one comes together. Just be sure you read the recipe correctly, as it says 2 “jarred” roasted red peppers, not 2 “jars” of roasted red peppers, as one reviewer seems to have misread.
Two jars of pepper is way too much and it doesn’t have that nice natural flavor of peppers when you used jarred. I had to tweak this A LOT. I would not recommend this sauce recipe.