Tuna Steak With Romesco Sauce And Barbequed Leeks
Romesco sauce is a classic Spanish salsa that goes very well with tuna and pork. It is easy to make and can be stored for up to a week.
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- 4 x 200g tuna steaks
- Olive oil
- 1 lemon
- 4-6 baby leeks or spring onions
For the Romesco sauce:
- 2 large red peppers
- 160ml olive oil
- 3 small red chillies, split and seeds removed
- 4 garlic cloves, chopped
- 1 slice stale ciabatta, crusts removed and chopped
- 50g blanched almonds
- 50g hazelnuts, roasted
- 2 large tomatoes, peeled, seeds removed and chopped
- 15ml white vinegar
- Small handful of at-leaf parsley, chopped
- Salt and freshly ground black pepper
Preparing the Tuna Steak:
1. Start by roasting the peppers on the braai, turning them with a pair of tongs until peppers are black and blistered.
2. Place peppers in a plastic bag to cool and peel them once cold. Alternatively, throw the peppers on the barbeque, turning them with tongs until the skins are charred and blistered.
3. Heat half the olive oil in a small frying pan; add the chilli, garlic, bread and almonds, and cook for 2 to 3 minutes. Make sure they don’t burn. Cool slightly.
4. Blend the bread mixture with the hazelnuts, tomato and red peppers until well combined. With the motor running, add olive oil in a thin, steady stream until the sauce is smooth. Stir in the vinegar and parsley, and season.
5. To cook the tuna, the barbeque grid should be well oiled and very clean. Drizzle the tuna steaks with a little olive oil and sprinkle salt on both sides.
6. Place on a medium fire and barbeque for about 2 minutes, until a nice crust has formed. Turn over and barbeque for a minute more. Lightly oil the leeks and barbeque until nicely charred. Put the tuna steaks on a plate, top with the Romesco sauce and barbequed leeks.
6. Drizzle with lemon juice.
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