Make your New Year light and healthy with Tuna Romesco.
Tuna Romesco is a delicious Mediterranean recipe that your whole family will love.
This week’s guest blogger, Dr. Janet Brill tells us if you like steak you will love this Tuna steak recipe!
Whip up this meaty tuna steak and top it with a fresh, spicy, almond-studded tomato sauce. It’s a tasty way to lighten up after all the heavy comfort foods of the holidays. Be sure and visit Dr. Janet’s blog to see more of her heart healthy recipes and more!
Tuna Romesco recipe
Ingredients
Four 6-ounce tuna steaks
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- plum tomato, cut in half and seeds removed
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon minced garlic
- blanched almonds -1 cup
- 1/4 cup sun-dried tomato
- 1/4 cup chopped roasted red pepper
- pinch crushed red pepper flakes
- 1 tablespoon red wine vinegar
- 1 tablespoon fresh chopped parsley
Method
Season tuna with salt and pepper and refrigerate until ready to cook. Roughly chop the tomato. In a skillet heat the olive oil over medium heat. Add the garlic and almonds and sauté until the garlic turns golden but not too brown.
Add the plum tomato, sun-dried tomato, roasted red pepper, and red pepper flakes. Cook until the tomato is soft. Let cool.
Place the tomato mixture in a blender and puree until smooth. Remove to a bowl and stir in the vinegar and parsley.
To cook the tuna, spray the fillets lightly with nonstick cooking spray. Heat a nonstick skillet or grill to high heat.
Cook for 4 to 5 minutes on each side depending on thickness and desired degree of doneness.
Serves 4