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Griddled Lemon and Parsley Tuna with Romesco Salad

Succulent griddled tuna steaks paired with a vibrant roasted pepper, tomato, and almond romesco salad in a spicy dressing.

HealthyDinnerSeafoodHigh ProteinTunaPeppers

Estimated Nutrition

Per Serving Total
Calories 710.1 kcals 2840.4 kcals
Carbohydrates 27.6 grams 110.4 grams
Fat 50.7 grams 202.8 grams
Protein 35.6 grams 142.2 grams
Cook Time
40 mins
Produces
4 people
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

CondimentsSauces
15
ml
Red Wine Vinegar
Fruits
1
piece
Lemon
zest and juice
GrainsCereals
0.5
loaf
Ciabatta Bread
cut into 3cm pieces
NutsSeeds
45
g
Almonds
blanched
2
cloves
Garlic
peeled and finely chopped
2
tbsp
Basil
fresh, finely chopped
1
tsp
Smoked Paprika
1
tsp
Cayenne Pepper
to taste
2
tbsp
Parsley
flatleaf, finely chopped
OilsFats
30
ml
Olive Oil
for frying bread
60
ml
Olive Oil
for dressing
60
ml
Olive Oil
for tuna marinade
Seafood
4
piece
Tuna Steaks
Vegetables
2
piece
Red Peppers
4
piece
Tomatoes
vine-ripened, quartered

Steps

  • Preheat the oven to 200°C.
  • Roast peppers on a baking tray for 30-35 minutes until blackened.
  • Steam peppers in a plastic bag for five minutes.
  • Fry 3cm ciabatta pieces in oil for 2-3 minutes until crisp.
  • Peel the peppers and combine with ciabatta, tomatoes, almonds, and garlic.
  • Whisk olive oil, vinegar, basil, paprika, and cayenne for the dressing.
  • Marinate tuna with oil, lemon, and parsley in a bowl.
  • Griddle tuna for 2-3 minutes per side until cooked.
  • Mix dressing into the salad and serve alongside the tuna.