Grilled Tuna And Sweetcorn Romesco Sauce Recipes

GRILLED TUNA

Steps:

• Place tuna steaks and olive oil in a large resealable plastic bag. Seal, and refrigerate for 1 hour.
• Preheat the grill for medium heat. When coals are very hot, scatter a handful of hickory or mesquite wood chips over them for flavor.
• Lightly oil grill grate. Season tuna with salt and pepper, and cook on the preheated grill approximately 6 minutes, turning once. Transfer to a serving platter, and drizzle with freshly squeezed lime juice. Serve immediately.

GRILLED TUNA STEAKS WITH ROASTED CORN AND TOMATO SALSA

Steps:

• First make the salsa. Preheat the broiler. While it is heating, prepare the corn. Holding each ear upright, cut off the kernels with a sharp knife. Heat a large heavy-based skillet or frying pan without any fat over high heat until almost smoking. Add the kernels and dry-roast until tender, smoky and dark, tossing continuously as they tend to stick, 4 to 5 minutes. Cook the peppers under the broiler, turning them until the skin chars and bursts, 7 to 10 minutes. Put them in a plastic bag and leave to sweat and cool so the skins loosen. Peel the peppers, discarding cores and seeds. Dice the flesh.
• Heat 1 tablespoon of the olive oil in a large frying pan. Add the onion and saute until soft but not brown, 3 to 4 minutes. Take the pan from the heat and stir in the roasted corn, chopped tomatoes, sun-dried tomatoes, diced peppers, vinegar and remaining oil. Heat, stirring, until hot. Take from the heat and keep warm.
• Rinse fish steaks and pat dry with paper towels. Brush with half the oil, season with salt and pepper and set on oiled grill pan or grill. Broil 3 to 4 minutes. Turn steaks over, brush with the remaining oil and grill until done to taste, 2 to 3 minutes longer.
• Meanwhile, stir the cilantro and lime juice into the salsa, taste and adjust seasoning. Make a bed of salsa on 4 warmed plates and place a tuna steak on top of each. Serve at once.

GRILLED TUNA WITH ROMESCO SAUCE

Steps:

• Make the romesco sauce: In a food processor, combine the red peppers, almonds, bread, vinegar, honey and smoked paprika. Pulse to combine. With the motor running, add the olive oil and puree until combined. Season with salt and pepper to taste.
• Make the fish: Preheat an outdoor grill or a grill pan to medium high. Drizzle the tuna with the olive oil and generously season with salt and pepper on both sides. Grill for about 2 minutes on each side. Remove from the grill, tent with foil and let stand for a few minutes. Thinly slice the tuna and serve with the romesco sauce.

GRILLED TUNA AND SWEETCORN ROMESCO SAUCE

Steps:

• I've had an idea to grill tuna from a tin. I'm do not want to make my tuna and sweetcorn recipe ideas dependent on using only fresh tuna. Therefore, I've developed a technique for grilling tuna steak from a tin (it must be 'steak' - not 'chunks'). The best way to do this is to use tins that are designed with can-opener rims top and bottom. However, this is rare nowadays as manufactures use a rounded bottom to enable stacking. Do not be tempted to use a can opener on these rounded bottoms - it doesn't work. Even if the tin is opened only from the top, the technique still works by using metal rings, or even string tied around the tuna. Preheat the oven to 180C Gas 6. To make the romesco, trim and quarter the yellow pepper, cut the chilli in half lengthways, remove seeds and membrane, and halve the tomatoes. Add all the vegetables and garlic to a baking tray, and drizzle over olive oil to coat. Bake for about 30 minutes or until the vegetables are starting to char, and remove. Add the sweetcorn and bake this for about 15 minutes or until the kernels are lightly charred, add to the other vegetables and allow to cool. Using a mini chopper, add the pulp from the roasted garlic, and then add all the other cooked vegetables, the vinegar and a small glug of olive oil. Blitz until smooth. Then add the breadcrumbs and the almonds and blitz again until smooth. Test for seasoning, adding salt, pepper, and lemon to taste. Blitz again and drizzle in another couple small gulgs of olive oil. The romesco will be textured and should hold its shape on a spoon, but it should also be lose enough to be easily spreadable. Add a little water if it needs thinning. To grill the tunas. Open the tins from the top using a tin opener (not the pull-ring) and remove the tuna, drain and reserve the juices. Encase the tunas in a 7cm metal ring each or tie with string. (For other size tins, cut out both ends of the tin if the design allows, otherwise open the top with a can opener and remove tuna steak carefully, then either encase in a metal ring or tie with string.) Grill the tunas in a medium hot pan with a little vegetable oil. Carefully turn so that both ends of the tuna are lightly charred/grilled. Repeat for each tuna, setting each cooked tuna aside and keeping warm. Then heat the juices from the tins and add to the tunas, cover and rest. To assemble, create a round pool of romesco on each plate and add a tuna, serve with boiled potatoes and green salad - and crusty bread.

GRILLED LEEKS WITH ROMESCO SAUCE

Steps:

• Make the romesco sauce. Preheat the broiler, and cover a baking sheet with foil. Place the tomatoes on the baking sheet, and place under the broiler at the highest setting. Broil for two to four minutes until charred on one side. Turn over, and broil on the other side for two to four minutes until charred. Remove from the heat, transfer to a bowl and allow to cool. Peel and core.
• Turn on a food processor fitted with the steel blade, and drop in the garlic cloves. When the garlic is chopped and adheres to the sides of the bowl, stop the machine and scrape down the sides. Add the toasted almonds (or almonds and hazelnuts), bread and chili powder or flakes to the bowl. Process into a paste. Scrape down the sides of the bowl, and add the pepper, tomatoes, parsley, paprika, salt and pepper. Process until smooth. With the machine running, add the vinegar and olive oil in a slow stream. Process until well mixed, then scrape into a bowl. Taste and adjust seasoning, adding salt as desired. If possible, allow the sauce to stand for an hour at room temperature before using.
• Cut away the dark green ends of the leeks. Trim the root end. Cut fat leeks lengthwise into quarters, and rinse thoroughly under cold water to wash away any sand. If your leeks are 1/2 inch in diameter they needn't be cut; if they are between 1/2 inch and an inch, you can just cut them in half.
• Bring an inch of water to a boil in the bottom of a steamer. Place the leeks in the steamer, and steam 10 minutes. Transfer to a bowl, and toss with the olive oil and salt and pepper to taste.
• Prepare a medium-hot grill. Grill the steamed leeks for five minutes, turning often, just until grill marks appear. Remove from the heat, and serve with romesco sauce.

GRILLED TUNA

Steps:

• In a small bowl, combine the first eight ingredients. Remove 1/3 cup to a small bowl for basting; cover and refrigerate. Pour remaining marinade into a large resealable plastic bag; add tuna. Seal bag and turn to coat; refrigerate for up to 1 hour., Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill tuna, uncovered, over medium heat for 4-5 minutes on each side for medium-rare or until slightly pink in the center, basting frequently with reserved marinade.

GRILLED TERIYAKI TUNA

Steps:

• In a large resealable plastic bag, combine the teriyaki sauce, oil, garlic, and pepper. Place the tuna fillets in the bag. Seal the bag with as little air in it as possible. Give the mix a good shake, to ensure the tuna fillets are well coated. Marinate for 30 minutes in the refrigerator.
• Meanwhile, preheat an outdoor grill for high heat, and lightly oil grate.
• Remove tuna from marinade, and place on grill. For rare tuna, grill for 3 to 5 minutes on each side. For medium, grill 5 to 8 minutes per side. For well done, grill for 8 to 10 minutes per side.