Get a taste of the Mediterranean with a Tuna Romesco Salad Board featuring Genova Yellowfin Tuna in Olive Oil. Romesco is a thick, savory Spanish condiment made with almonds, roasted red peppers, charred tomatoes and sherry vinegar. It’s a beautiful summertime dish and perfectly pairs with fish or vegetables.
Ingredients
- 2 – 5 oz. cans Genova Yellowfin Tuna in Olive Oil
- 1 tablespoon extra-virgin olive oil, plus more for brushing
- 1 bunch spring onions or scallions, ends trimmed
- 1 lemon, halved crosswise
- Kosher salt
- Freshly ground black pepper
- 1 yellow or green zucchini, sliced 1/2-inch thick on the bias, halved lengthwise if large
- 1 bell pepper, sliced lengthwise into 1-inch pieces
- 1/2 cup roasted, salted almonds or Marcona almonds
- 1/2 cup halved marinated artichokes, drained and pat dry
- 1 bunch small radishes, cut in half
- 1/2 cup green olives
- 1/2 cup black olives
- 4 oz. Manchego cheese, sliced into triangles
- 2 tablespoons flat leaf parsley, chopped
Description
- Preheat broiler. Cover a sheet pan with parchment paper or foil. Place the tomatoes on the sheet pan and broil until well charred on both sides, 2 to 4 minutes per side. Transfer tomatoes to a bowl, allow to cool slightly then remove the skin, core, seed, and coarsely chop. Reserve the seeds and inner flesh for another use (see note below).
- In the bowl of a blender, combine the tomatoes, roasted red pepper, almonds, garlic, vinegar, paprika, chili flakes if using, salt and pepper until a chunky paste forms. With the blender on high speed, slowly drizzle in the oil, scraping down the sides of the blender when needed, until well incorporated but still a rustic texture. Transfer the romesco to a bowl and taste for seasoning. Allow romesco to sit covered at room temperature for one hour before serving.
- While the romesco rests, prepare the board. Start by draining the tuna and set aside in a bowl. Set a grill or grill pan on medium-high heat and brush it with olive oil. Grill the spring onions or scallions until charred and just tender, about 4 minutes per side. Grill the lemon halves, flesh-side down, until grill marks appear, about 3 minutes. Remove onions and lemon to a large plate and season with salt and pepper.
- Toss the zucchini and red pepper in the olive oil and season with salt and pepper. Grill until charred and just tender, about 3 minutes per side. Remove to the same plate to cool slightly.
- Right before dinner guests arrive, assemble the board. With a large spoon, scoop a generous amount of romesco into the center of your board. Using the back of the spoon spread the romesco into a wide circle with a well in the center. Gently pile the Genova Yellowfin Tun in Olive Oil into the well. Place the grilled, marinated and raw vegetables, cheese, charred lemon halves, and almonds around the romesco and tuna. Sprinkle the tuna with the chopped parsley just before serving.
- Note: Romesco can be stored in an airtight container in the fridge for up to 5 days.
- Tip: Seeds and inner flesh of charred tomato can be used to thin out the Romesco later, if needed, as well as for traditional Spanish pan con tomate (toasted bread rubbed with garlic, topped with chopped tomato, salt and olive oil).
