Grilled tuna with Salmorejo sauce
- kzafarullah
- Jul 23, 2020
- 2 min read
Updated: 1 day ago
Fresh tuna is excellent. 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's frozen tuna packs, as they don't 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.
The New Spanish Table is one of my favourite cookbooks for tapas and other Spanish foods. I have cooked several recipes from this very hefty cookbook, and all of them, like this one, are superb. The recipes are authentic to their core, full of flavour, and delicious. As I absolutely love Spanish cuisine, particularly Catalan, I often turn to this cookbook. I highly recommend it for those who want excellent Spanish cuisine on their tables.
For more recipes from this cookbook, click here.
Ingredients:
For the Salmorejo sauce:
1 lb tomatoes, diced roughly
2 slices of 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 flavours 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, then remove and drain on paper towels. 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.
