Prep time
15 mins
Cooking Time
20 mins
Serves
2
Ingredients
Ingredients
2 MSC tuna steaks
1 bunch spring onions
1 lemon, halved
1 handful mixed salad leaves
1 tbsp olive oil
Sea salt and black pepper
For the quick romesco sauce
1 x roasted red pepper from a jar, drained
50g almonds
1 garlic clove
1 tsp smoked paprika
1 tbsp olive oil
1 tsp red wine vinegar or lemon juice
Sea salt, to taste
Method
Method
- Make the romesco sauce by blending the roasted pepper, almonds, garlic, smoked paprika, olive oil and vinegar until smooth. Season with sea salt.
- Heat a ridged griddle pan until very hot. Toss the spring onions with a little olive oil and char for 2-3 minutes. Add the lemon halves cut-side down and cook until lightly caramelised.
- Season the tuna steaks with sea salt and black pepper. Sear for around 1-2 minute on each side, leaving the centre pink.
- Arrange the tuna with the charred spring onions and salad leaves. Spoon over the romesco sauce and finish with the grilled lemon for squeezing over just before serving.