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Jun 21 2016

GRILLED TUNA WITH ROMESCO SAUCE

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ACTIVE: 25 min–TOTAL: 25 min–SERVES: 4 to 6

FOR THE ROMESCO SAUCE

2 jarred roasted red pepper

1/2 cup almonds

1 slice bread

2 tbsp red wine vinegar

1 tbsp honey

1 tsp smoked paprika

1/2 cup extra virgin olive oil

Kosher salt and freshly ground pepper

FOR THE FISH

1 1/2 pounds very fresh tuna steaks (3 to 4 steaks; about 1 inch thick)

1 tbsp extra virgin olive oil

Kosher salt and freshly ground pepper

Make the romesco sauce: In a food processor, combine the red peppers, almonds, bread, vinegar, honey and smoiked paprika. Pulse to combine. With the motor running, add the olive oil and puree until combined. Season with salt and pepper to taste.
Make the fish: Preheat an outdoor grill or a grill pan to medium high. Drizzle the tuna with the olive oil and generously season with salt and pepper on both sides. Grill for about 2 minutes on each side. Remove from the grill, tent with foil and let stand for a few minutes. Thinly slice the tuna and serve with the romesco sauce

TUNA STEAKS WITH WASABI-GINGER GLAZE

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Chinese-style hot mustard has a sharp, spicy bite and can be used in place of wasabi paste in this easy glaze- which also pairs well with salmon, chicken thighs, or pork.

2 tbsp lower sodium soy sauce, divided

4 (6-ounce) tuna steaks ( 1 inch thick)

2 tbsp ginger marmalade

2 tsp wasabi paste

Cooking spray

2 tbsp chopped fresh cilantro

1. Spoon 1 tbsp soy sauce over fish; let stand 5 minutes.

2. Combine remaining 1 tbsp soy sauce, ginger marmalade, 2 tsp wasabi paste in a small bowl, stirring with a whisk.

3. Heat a grill pan over medium high heat. Coat pan with cooking spray. Add fish to pan; cook 2 minutes on each side. Spoon marmalade mixture over fish; cook 1 minute or until medium-rare or desired degree of doneness.Remove fish from pan; sprinkle with cilantro.

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Categories: ~~TUNA~~

Tags: tuna steaks with wasabi ginger glaze

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