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Grilled Tuna with Romesco

(recipe, Carrie Floyd)

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Romesco — a Spanish sauce of peppers, almonds, and tomatoes – turns an ordinary piece of grilled or roasted fish into something extraordinary. Halibut, swordfish, or cod could be substituted for tuna, and if you're lucky to get troll-caught albacore, as we can in Oregon, a fillet of that works beautifully.


  1. 4 tuna steaks, 1-inch thick, or equivalent fish
  2. 1 cup romesco


  1. Grill the tuna until seared on the outside and still pink on the inside; check by poking a paring knife into the middle of a steak to peek. (Avoid overcooking, because tuna becomes dry when it is completely cooked through.) Alternately, you can roast the tuna in a preheated 450-degree oven for 10 to 15 minutes, turning once.
  2. To serve, place each piece of cooked tuna on a plate and top with a spoonful of romesco. Pass extra sauce at the table.