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Grilled tuna with Salmorejo sauce

Updated: Apr 25, 2021

Fresh tuna is amazing. I live next to a wonderful Asian grocery store that sells sushi grade tuna, and this is what I prefer to use. I tend to shy away from the grocery store frozen tuna packs as they definitely do not taste the same. i also tend to cook my tuna less, leaving it more raw than most. Please feel free to grill the tuna extra if you so desire, however, the center of the "steak" should always be left raw.

I seem to gravitate to this book every time I think of Spanish food. This recipe was no exception. The wonderful tuna paired well with the Salmorejo sauce.

For more recipes from this cookbook click here.


For the Salmorejo sauce:

1 lb tomatoes, diced roughly

2 slices bread without crusts, I used some bread crumbs

1/4 cup, Italian frying pepper, diced roughly

2 tablespoons red onions, diced roughly

2 small garlic cloves

1/4 cup EVOO

2 tablespoons sherry vinegar

Salt and pepper to taste

For the tuna:

1/2 leek, washed, and sliced thinly

1 lb tuna steak

Salt and pepper to taste

Olive oil

To make the Salmorejo sauce:

Soak the bread in a bowl of water for 5 minutes. Drain the bread and squeeze out the liquid. Add all the ingredients to a small blender and puree till you have a smooth sauce> taste and adjust for salt and vinegar. Adjust as needed. Set the sauce aside for at least 2 hours at room temperature for the flavors to come together.

To grill the tuna:

Add some olive oil to a heated frying pan and add the leeks. Fry to a golden brown, remove and drain on a paper towel. Set aside.

Rub the tuna steak with oil, pepper and salt. Grill till cooked on all sides, 3-4 minutes per side, or to desired taste. Remove and slice the tuna steak into thin slices.

Serve with the sauce on the side.

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