Best Serrano Ham Wrapped Yellowfin Tuna With Romesco Sauce Recipes

Grilled Tuna with Romesco Sauce image

Provided by Katie Lee Biegel

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 11

2 jarred roasted red peppers
1/2 cup almonds
1 slice bread
2 tablespoons red wine vinegar
1 tablespoon honey
1 teaspoon smoked paprika
1/2 cup extra-virgin olive oil
Kosher salt and freshly ground pepper
1 1/2 pounds very fresh tuna steaks (3 to 4 steaks; about 1 inch thick)
1 tablespoon extra-virgin olive oil
Kosher salt and freshly ground pepper

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.

Yellowfin Tuna, Seared Rare with Sesame, and a Key Lime Ginger Broth image

Provided by Geoffrey Zakarian

Number Of Ingredients 26

1/2 cup sesame seeds
1/2 cup curry powder
1 teaspoon paprika
1 1/2 teaspoons cayenne pepper
1 teaspoon ground black pepper
1/4 cup grated lime zest
2 tablespoons honey
Zest of 3 key limes
Juice of 3 key limes
1 medium head of ginger (peeled, chopped, and blanched)
1 bunch Italian parsley (washed, chopped roughly)
1 1/2 cups roughly chopped spinach
2 tablespoons extra virgin olive oil
2 tablespoons French butter
1/4 cup chicken stock
2 heads romaine, ribs only
1 teaspoon extra virgin oil
1 teaspoon minced anchovies
1 teaspoon finely ground coriander
1/2 bunch basil, chiffonade
Juice of 1 lemon
Salt and pepper to taste
4 (6 ounce) portions tuna
1 teaspoon extra virgin olive oil
Spice mixture from above
Salt and pepper, to taste

Steps:

For the spice mixture: Combine all ingredients in a bowl and set aside.
For the juice mixture: Blend all ingredients except butter and oil until smooth. Add oil and butter to finish. Add warm chicken stock and season to taste.
For the romaine: Over high heat saute romaine ribs in olive oil until tender. Add anchovies and coriander. Finish by tossing with basil and season with lemon juice, salt and pepper.
For the tuna: Season tuna pieces with oil and salt and pepper evenly. Place seasoned tuna in spice mixture and coat evenly. Next, heat oil in a cast iron skillet until very hot. Add tuna and cook to desired doneness and set aside to rest for a couple of minutes. Slice each piece after resting.
Plating: Place braised romaine in center of plate. Next arrange warm tuna slices on top of romaine. Finish plate by drizzling warm juice around the plate. Serve.

Serrano-Ham-Wrapped Yellowfin Tuna with Romesco Sauce image

Provided by Adolfo Garcia

Time 45m

Yield Makes 4 servings

Number Of Ingredients 17

4 dried New Mexico chiles
2 cups boiling-hot water
1 large red onion, halved and thinly sliced
3 garlic cloves, peeled
1 tablespoon olive oil
1/3 cup almonds with skins (raw; about 2 oz)
1 cup bread cubes (1/2 inch) from a 10-inch Italian or French loaf
4 bottled piquillo peppers
1 teaspoon paprika
1/4 cup red-wine or Sherry vinegar
1/2 cup extra-virgin olive oil
1/8 teaspoon salt
8 (1-inch-thick) rectangular pieces center-cut sushi-grade yellowfin tuna (1/4 lb)
1/4 teaspoon salt
1/4 teaspoon black pepper
8 very thin slices serrano ham (about 1/4 lb)
1 tablespoon olive oil

Steps:

Cover chiles with boiling-hot water and soak until softened, about 30 minutes.
Put oven rack in middle position and preheat oven to 400°F.
While chiles soak, toss onion and garlic with 1 tablespoon olive oil in a shallow baking pan, then spread out evenly and roast until golden, 15 to 20 minutes. Stir in almonds and bread cubes and roast until almonds are golden, about 10 minutes. Cool in pan on a rack.
Drain soaked chiles in a sieve set over a small bowl and reserve soaking water. Discard stems and seeds.
Blend soaked chiles (use caution when blending hot liquids), roasted bread mixture, piquillo peppers, paprika, vinegar, extra-virgin olive oil, and salt until smooth, adding reserved chile water, 1 tablespoon at a time, to thin to desired consistency.
Sprinkle tuna all over with salt and pepper and tightly wrap middle of each piece with a slice of serrano ham (ends of tuna will be exposed).
Heat 1 tablespoon olive oil in a 12-inch heavy skillet over high heat until just smoking, then sear tuna, turning over once, until ham is golden brown and crisp but tuna is still very rare in center, about 3 minutes total.
Serve tuna with sauce.