Pan Fried Tuna with Romesco Sauce
Perfectly seared tuna paired with smoky, nutty romesco sauce and finished with fresh oregano and a drizzle of chive oil. Simple but bold flavours!
Ingredients
For the sauce
- 3 slices of bread, blitzed to a course crumb
- 100ml olive oil
- 2 cloves garlic
- 50g almonds
- 100g roasted red peppers
- 1 tomato, halved
- 1 tsp smoked paprika
- 1 tbsp sherry vinegar
- Salt and pepper
For the fish
- 75ml olive oil
- 2 x 200g tuna fillets
- A few oregano leaves
- 1 clove garlic, sliced
To serve
- Chive oil
Method
To make the romesco sauce, fry the breadcrumbs and garlic in a drizzle of olive oil. Pop the nuts and paprika into the pan for 2 minutes and fry until just toasted.
Blitz in a food processor with the tomatoes and peppers. Finish with vinegar and season.
Meanwhile, put the half the olive oil into a pan and heat until hot. Add the tuna to the pan and cook for 1 minute on each side. Sit on a tray with garlic, oregano and a drizzle of olive oil.
To serve, spoon the sauce onto a plate, top with the tuna and drizzle over chive oil.
Ingredients
For the sauce
- 3 slices of bread, blitzed to a course crumb
- 100ml olive oil
- 2 cloves garlic
- 50g almonds
- 100g roasted red peppers
- 1 tomato, halved
- 1 tsp smoked paprika
- 1 tbsp sherry vinegar
- Salt and pepper
For the fish
- 75ml olive oil
- 2 x 200g tuna fillets
- A few oregano leaves
- 1 clove garlic, sliced
To serve
- Chive oil
Method
To make the romesco sauce, fry the breadcrumbs and garlic in a drizzle of olive oil. Pop the nuts and paprika into the pan for 2 minutes and fry until just toasted.
Blitz in a food processor with the tomatoes and peppers. Finish with vinegar and season.
Meanwhile, put the half the olive oil into a pan and heat until hot. Add the tuna to the pan and cook for 1 minute on each side. Sit on a tray with garlic, oregano and a drizzle of olive oil.
To serve, spoon the sauce onto a plate, top with the tuna and drizzle over chive oil.
