Serrano-Ham-Wrapped Yellowfin Tuna With Romesco Sauce Recipe

Name: Serrano-Ham-Wrapped Yellowfin Tuna With Romesco Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; 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

Servings: persons

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
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

1
Cover chiles with boiling-hot water and soak until softened, about 30 minutes.
2
Put oven rack in middle position and preheat oven to 400u00b0F.
3
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.
4
Drain soaked chiles in a sieve set over a small bowl and reserve soaking water. Discard stems and seeds.
5
Blend soaked chiles (use caution when blending hot liquids), roasted bread mixture,
6
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.
7
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).
8
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.
9
Serve tuna with sauce.

2147

kcal

Calories

186

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 4 dried New Mexico chiles, 2 cups boiling-hot water, 1 large red onion, halved and thinly sliced, 3 garlic cloves, peeled, and more.

Yes, Serrano-Ham-Wrapped Yellowfin Tuna With Romesco Sauce falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Serrano-Ham-Wrapped Yellowfin Tuna With Romesco Sauce

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