INGREDIENTS
Romesco Sauce
2 jarred roasted red peppers
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 black pepper
Tuna
1 1/2 lbs. fresh tuna steaks, about 1-inch thick
1 TBSP. extra-virgin olive oil
Kosher salt and pepper
DIRECTIONS
Sauce
In a food processor, combine the first 6 ingredients.
Pulse to combine.
With the motor running, add the olive oil and puree until combined.
Season with salt and pepper to taste.
Tuna
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; let stand for a few minutes.
Thinly slice the tuna and serve with the romesco sauce.
Serves 4-6.
