Grilled Tuna With Romesco Sauce Food

GRILLED TUNA WITH SMOKED-ALMOND ROMESCO SAUCE

Steps:

• Light a grill. In a food processor, coarsely chop the almonds, bread cubes, and garlic. Add the tomatoes, roasted red peppers, sherry vinegar, and pimentón and puree until smooth. With the machine on, gradually add the oil. Season with salt and pepper.
• Season the tuna with salt and pepper. Grill over moderate heat, turning once, for 6 minutes for medium-rare, or 8 minutes for medium. Transfer the tuna to plates. Spoon some of the romesco sauce over the fish and pass the rest at the table.

GRILLED HANGER STEAKS WITH ROASTED GARLIC ROMESCO SAUCE

Steps:

• For the romesco sauce: Preheat the oven to 450 degrees F.
• Cut off the top of the garlic just to expose the tips of the cloves. Sprinkle with salt and pepper and drizzle with olive oil. Wrap tightly in foil and roast until the cloves are golden brown and tender, about 45 minutes. Open the foil and allow the garlic to cool until cool enough to handle, then scoop the cloves out using a fork or knife or squeeze the whole head with your hand, turning it upside down to release the cloves into a small bowl.
• Puree the bread, roasted peppers, almonds, vinegar, dill, parsley, basil, anchovies, tomato and roasted garlic pulp in a blender on high speed, just blending enough so that there is still some texture to the sauce. Set aside until ready to use.
• For the hanger steaks: Preheat a grill on high heat.
• Combine the chile powder, garlic powder, pepper and seafood seasoning in a small bowl. Sprinkle the steaks on all sides with salt, then rub with the spice mixture. Grill the hanger steak on all sides, rotating so the char is even, about 10 minutes for an internal temperature of 125 degrees F or medium-rare. Allow the steaks to rest for 10 minutes.
• Carve the steaks by cutting large pieces against the grain. Serve with a squeeze of lime and the romesco sauce.

GRILLED TUNA AND SWEETCORN ROMESCO SAUCE

Steps:

• I've had an idea to grill tuna from a tin. I'm do not want to make my tuna and sweetcorn recipe ideas dependent on using only fresh tuna. Therefore, I've developed a technique for grilling tuna steak from a tin (it must be 'steak' - not 'chunks'). The best way to do this is to use tins that are designed with can-opener rims top and bottom. However, this is rare nowadays as manufactures use a rounded bottom to enable stacking. Do not be tempted to use a can opener on these rounded bottoms - it doesn't work. Even if the tin is opened only from the top, the technique still works by using metal rings, or even string tied around the tuna. Preheat the oven to 180C Gas 6. To make the romesco, trim and quarter the yellow pepper, cut the chilli in half lengthways, remove seeds and membrane, and halve the tomatoes. Add all the vegetables and garlic to a baking tray, and drizzle over olive oil to coat. Bake for about 30 minutes or until the vegetables are starting to char, and remove. Add the sweetcorn and bake this for about 15 minutes or until the kernels are lightly charred, add to the other vegetables and allow to cool. Using a mini chopper, add the pulp from the roasted garlic, and then add all the other cooked vegetables, the vinegar and a small glug of olive oil. Blitz until smooth. Then add the breadcrumbs and the almonds and blitz again until smooth. Test for seasoning, adding salt, pepper, and lemon to taste. Blitz again and drizzle in another couple small gulgs of olive oil. The romesco will be textured and should hold its shape on a spoon, but it should also be lose enough to be easily spreadable. Add a little water if it needs thinning. To grill the tunas. Open the tins from the top using a tin opener (not the pull-ring) and remove the tuna, drain and reserve the juices. Encase the tunas in a 7cm metal ring each or tie with string. (For other size tins, cut out both ends of the tin if the design allows, otherwise open the top with a can opener and remove tuna steak carefully, then either encase in a metal ring or tie with string.) Grill the tunas in a medium hot pan with a little vegetable oil. Carefully turn so that both ends of the tuna are lightly charred/grilled. Repeat for each tuna, setting each cooked tuna aside and keeping warm. Then heat the juices from the tins and add to the tunas, cover and rest. To assemble, create a round pool of romesco on each plate and add a tuna, serve with boiled potatoes and green salad - and crusty bread.