This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"Food for thought is no substitute for the real thing."
-Walt Kelly, Cartoonist
In Spain this sauce uses romesco chilies, which give it a sweet and smoky flavor. You can use ancho chilies if you like and it'll be close. I used jalapenos in this recipe because you'll be able to find them more easily, and roasting them does deepen their flavor. Likewise, most recipes call for a combination of almonds and hazelnuts. The hazelnuts give the sauce more of a silkiness, but you might not find them easily available.
This sauce will work wonderfully with other full flavored fish, but steak and pork are great choices too.
Servings: 4 | Serving size: 4 ounces tuna with 1/4 cup sauce
Cooking Time: 45 Minutes
This recipe can be multiplied by 2, 3, 4, 5.
This recipe does not make very good leftovers.
Serve with Plain Mashed Potatoes or Mashed Yams or Plain Mashed Potatoes - Low Sodium Version
Serve with Parmesan Squash. or Pan Grilled Broccoli or Pan Grilled Asparagus or Herbed Zucchini or Green Beans Almondine
|1 small||jalapeno pepper|
|1/4 cup||slivered almonds|
|2 tsp||olive oil|
|1 tsp||red wine vinegar|
|fresh ground black pepper (to taste)|
|4 4 ounce||tuna steaks|
Preheat oven to 325° F.
Place the tomatoes in a medium pan along with the garlic and pepper. Cover and roast for about 30 minutes. Add the almonds to the pan, cover and roast for another 15 minutes.
Remove from the oven and let cool. Remove the peel from the tomatoes and place the jalapeno, tomatoes, garlic, pepper and almonds in a blender. Add 1 teaspoon olive oil, vinegar, salt and pepper.
Puree until smooth.
Place a large non stick skillet over medium high heat. Add 1 teaspoon olive oil. When the pan is hot add the tuna steaks. Cook for about 4 minutes on the first side and turn. Cook for another 3 to 4 minutes and serve topped with the sauce.
Serving size: 4 ounces tuna with 1/4 cup sauce
Amount Per Serving
|Calories 233||Calories from Fat 99|
|% Daily Value|
|Total Fat 11g||17%|
|Saturated Fat 2g||10%|
|Monounsaturated Fat 6g|
|Trans Fat 0g|
|Total Carbohydrates 4g||1%|
|Dietary Fiber 2g||7%|
|Vitamin A 60%||Vitamin C 16%|
|Calcium 3%||Iron 9%|
|Vitamin K 7 mcg||Potassium 487 mg|
|Magnesium 82 mg|