CASA VEGA
Nerja, España
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Main CoursesMedium🕒 30 min4 servings
Grilled Tuna Steak with Romesco
Tender tuna steaks grilled briefly and served with the classic Catalan romesco sauce of roasted almonds and peppers.
Ingredients
- 4 tuna steaks
- Olive oil
- Salt and pepper
- 2 red peppers, roasted and peeled
- 50 g roasted almonds
- 1 slice toasted bread
- 1 clove garlic
- 1 tbsp sherry vinegar
- 100 ml olive oil (for the sauce)
Method
- 1
Blend the roasted peppers, almonds, bread, garlic and sherry vinegar into a coarse sauce
- 2
Add the olive oil in a thin stream while blending, until the sauce is creamy
- 3
Brush the tuna steaks with oil and season with salt and pepper
- 4
Grill the steaks for 1-2 minutes on each side over high heat, so the center stays pink
- 5
Serve the steaks with the romesco sauce on the side
Recipe tips
Tuna steaks dry out quickly — grill them briefly and over high heat.