Grilled Tuna With Romesco Sauce Recipes

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 SHRIMP SKEWERS WITH ROMESCO SAUCE

Steps:

• For the romesco sauce: Heat the olive oil in a medium skillet over medium heat. Add the almonds and cook, stirring often, until golden, about 3 minutes. Add the garlic and cook, stirring, until pale golden and fragrant, about 1 minute. Add the smoked paprika and stir for 30 seconds. Transfer to a blender. Add the red peppers, vinegar and 1/2 teaspoon salt and blend until almost smooth. Transfer to a bowl and cool to room temperature. The romesco sauce can be made up to 1 day ahead and kept refrigerated.
• For the shrimp skewers: Toss the shrimp with the lemon zest, garlic, 1 tablespoon of the oil, 1/2 teaspoon salt and pepper to taste in a bowl. Thread 3 shrimp onto each skewer. Toss the green onions in a bowl with the remaining 1 tablespoon oil and a pinch of salt.
• Heat a grill or grill pan over medium-high heat. Grill the green onions, turning occasionally, until wilted and charred, about 5 minutes. Transfer to a serving platter. Grill the shrimp skewers, turning once, until just cooked through, 2 to 3 minutes per side. Place the skewers on the platter with the onions and serve with the romesco sauce.

GRILLED TERIYAKI TUNA

Steps:

• In a large resealable plastic bag, combine the teriyaki sauce, oil, garlic, and pepper. Place the tuna fillets in the bag. Seal the bag with as little air in it as possible. Give the mix a good shake, to ensure the tuna fillets are well coated. Marinate for 30 minutes in the refrigerator.
• Meanwhile, preheat an outdoor grill for high heat, and lightly oil grate.
• Remove tuna from marinade, and place on grill. For rare tuna, grill for 3 to 5 minutes on each side. For medium, grill 5 to 8 minutes per side. For well done, grill for 8 to 10 minutes per side.

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 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.

GRILLED TUNA STEAKS WITH DILL SAUCE

Steps:

• Combine the lemon juice with 1/2 cup olive oil in a sealable plastic bag; seal and shake. Add the tuna steaks and store in refrigerator to marinate while the grill preheats.
• Preheat an outdoor grill for high heat, and lightly oil the grate.
• Whisk the brown mustard, mustard powder, sugar, vinegar, and 1/3 cup olive oil together in a bowl; stir in the dill.
• Remove the tuna from the marinade and discard the marinade; cook the steaks on the preheated grill until the fish flakes easily with a fork, about 6 minutes per side. Drizzle the steaks with the mustard and dill sauce to serve.

ROMESCO SAUCE

Steps:

• Preheat the broiler and cover a baking sheet with foil. Place the tomatoes on the baking sheet, and place under the broiler at the highest setting. Broil for two to four minutes, until charred on one side. Turn over and broil on the other side for two to four minutes until charred. Remove from the heat, transfer to a bowl and allow to cool. Peel and core.
• Turn on a food processor fitted with the steel blade and drop in the garlic cloves. When the garlic is chopped and adheres to the sides of the bowl, stop the machine and scrape down the sides. Add the toasted almonds (or almonds and hazelnuts), bread and chile powder or flakes to the bowl and process to a paste.
• Scrape down the sides of the bowl and add the pepper, tomatoes, parsley, paprika, salt and pepper. Process until smooth, and with the machine running, add the vinegar and olive oil in a slow stream, beginning with the smaller amount of olive oil and thinning out as desired. Process until well amalgamated, then scrape into a bowl.
• Taste and adjust seasoning, adding salt or chile as desired. If possible, allow the sauce to stand for an hour at room temperature before using. Serve with fish and/or grilled vegetables, or on crostini.

GRILLED TUNA

Steps:

• In a small bowl, combine the first eight ingredients. Remove 1/3 cup to a small bowl for basting; cover and refrigerate. Pour remaining marinade into a large resealable plastic bag; add tuna. Seal bag and turn to coat; refrigerate for up to 1 hour., Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill tuna, uncovered, over medium heat for 4-5 minutes on each side for medium-rare or until slightly pink in the center, basting frequently with reserved marinade.

SERRANO-HAM-WRAPPED YELLOWFIN TUNA WITH ROMESCO SAUCE

Steps:

• Cover chiles with boiling-hot water and soak until softened, about 30 minutes.
• Put oven rack in middle position and preheat oven to 400°F.
• While chiles soak, toss onion and garlic with 1 tablespoon olive oil in a shallow baking pan, then spread out evenly and roast until golden, 15 to 20 minutes. Stir in almonds and bread cubes and roast until almonds are golden, about 10 minutes. Cool in pan on a rack.
• Drain soaked chiles in a sieve set over a small bowl and reserve soaking water. Discard stems and seeds.
• Blend soaked chiles (use caution when blending hot liquids), roasted bread mixture, piquillo peppers, paprika, vinegar, extra-virgin olive oil, and salt until smooth, adding reserved chile water, 1 tablespoon at a time, to thin to desired consistency.
• Sprinkle tuna all over with salt and pepper and tightly wrap middle of each piece with a slice of serrano ham (ends of tuna will be exposed).
• Heat 1 tablespoon olive oil in a 12-inch heavy skillet over high heat until just smoking, then sear tuna, turning over once, until ham is golden brown and crisp but tuna is still very rare in center, about 3 minutes total.
• Serve tuna with sauce.