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Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

Lactose
This recipe is safe for those who are lactose intolerant.

Sodium
This is a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.

 

"Food for thought is no substitute for the real thing."
-Walt Kelly, Cartoonist

The refrigerator light goes on...

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.

Sear

To brown the surface of a food quickly over very high heat in a skillet, under a broiler, on a grill, or in the oven. This seals in natural juices and creates a crispy exterior. Seared food is often eaten very rare with the center being left uncooked.

Searing is also done to help seal in a food's juices in prior to braising or roasting.


 

Tuna with Romesco Sauce



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

AND

Serve with Parmesan Squash. or Pan Grilled Broccoli or Pan Grilled Asparagus or Herbed Zucchini or Green Beans Almondine

2 medium tomatoes
1 clove garlic
1 small jalapeno pepper
1/4 cup slivered almonds
2 tsp olive oil
1 tsp red wine vinegar
1/4 tsp salt
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.

Nutrition Facts

Serving size = 4 ounces tuna with 1/4 cup sauce

Servings = 4

.

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  
Cholesterol 43mg 14%
Sodium 192mg 8%
Total Carbohydrates 4g 1%
    Dietary Fiber 2g 7%
    Sugars 2g  
Protein 28g  
Vitamin A 60% Vitamin C 16%
Calcium 3% Iron 9%
Vitamin K 7 mcg Potassium 487 mg
Magnesium 82 mg