Grilled tuna with romesco sauce

Votes: 6

Time: 25 min.
Complexity: easily
Servings: 4 - 6

To enjoy all the flavors and benefits of fresh tuna, grill it (or grill it in a pan) for a few minutes until the outside is covered with delicious grill marks and the inside remains moist and juicy. It's not for nothing that tuna is called the "veal of the sea"—it can be enjoyed just like a beef steak. For this medium-rare dish, choose very fresh tuna. A Spanish romesco sauce made from roasted sweet peppers whipped with almonds and spices, traditionally served with any seafood, makes a perfect accompaniment to the fish.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Fish

0.7 kg very fresh tuna steaks (3 - 4 steaks approximately 2 cm thick)
1 tbsp extra virgin olive oil

Romesco sauce

2 canned roasted sweet peppers
0.5 cup almonds
1 slice of bread
2 tablespoons red wine vinegar
1 tbsp. honey
1 teaspoon smoked paprika
0.5 cup extra virgin olive oil

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

Prepare romesco sauceIn a food processor, combine the red pepper, almonds, bread, vinegar, honey, and smoked paprika. Pulse until combined. With the processor running, add the olive oil and pulse. Season with salt and pepper to taste.
Prepare the fishPreheat an outdoor grill or grill pan over medium-high heat. Drizzle the tuna with olive oil and season generously with salt and pepper on both sides. Cook for about 2 minutes per side.