Ingredients Jump to Instructions ↓

  1. 2 sprigs of thyme , leaves picked

  2. 2 tbsp olive oil

  3. 2 tuna steaks ,

  4. 150-175g each freshly ground salt and black pepper

  5. 2 lemon wedges , to serve

  6. 4 tbsp olive oil

  7. 1 slice of good white bread , diced

  8. 2 cloves garlic , finely chopped

  9. 1 red chilli , finely diced

  10. 3 plum tomatoes

  11. 100 g blanched flaked almonds , toasted a small jar of roasted peppers juice of

  12. 1 lemons freshly ground salt and black pepper

Instructions Jump to Ingredients ↑

  1. Method 1. First make the Romesco sauce. Heat the olive oil in a small, heavy-based frying pan and add the bread, garlic and chilli.

  2. Fry gently until the bread begins to colour.

  3. Place the bread mixture in a food processor with the tomatoes, almonds, red peppers and lemon juice. Process the mixture into a paste. Season to taste with sea salt and freshly ground pepper.

  4. Add the thyme to the olive oil and lightly brush over the tuna. Season the fish with sea salt and freshly ground pepper. Reserve any olive oil left over.

  5. Heat a griddle until very hot. Griddle the tuna on a hot griddle for 3-4 minutes on each side, depending on the thickness of the tuna.

  6. Place on the serving plate with the Romesco sauce on the side. Add a wedge of lemon, drizzle with the reserved thyme-flavoured oil and serve.


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