To enjoy all the tastes and benefits of fresh tuna, fry grill it (or in a grill pan) for several minutes, so that the fish outside is covered with delicious marks from the grill, and inside remained moist and juicy. After all, it’s not without reason that tuna is called “sea veal” – you can enjoy it in the same form as beef steak. For such a weak roast, choose very fresh tuna fish. A harmonious taste company for fish will be Spanish roasted sweet peppers roasted almonds sauce with almonds and spices, which is traditionally served with any seafood.
Recipe author – Katie Lee
Time: 25 мин. Complexity: easy Servings: 4 – 6 Recipes use volumetric containers with a volume of: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml
Ingredients for the recipe:
A fish
- 0.7 kg very fresh tuna steaks (3-4 thick steaks about 2 cm.)
- 1 tbsp. l extra virgin olive oil
Romesco sauce
- 2 canned baked sweet peppers
- 0.5 tbsp. almonds
- 1 slice of bread
- 2 tbsp. l red wine vinegar
- 1 tbsp. l honey
- 1 tsp smoked paprika
- 0.5 tbsp. extra virgin olive oil
Recipes with similar ingredients: tuna, sweet pepper, honey, paprika, almonds
Recipe preparation:
- Prepare the Romesco Sauce: Mix in a Food Processor red pepper, almonds, bread, vinegar, honey and smoked paprika. Beat to mix everything. Without stopping the combine, add olive oil and mix. Salt and pepper to taste.
- Cook the fish: heat a street grill or pan grill over moderate heat. Drizzle the tuna with olive oil and generously salt and pepper on both sides. Fry for about 2 minutes on each side.
- Remove from the grill, cover with foil and let stand a few minutes. Cut the fish into thin slices and serve with the sauce Romesco.
