A bright hazelnut romesco sauce brings a richly satisfying flavor to our hearty tuna steak in this simple recipe. Accompanied with a charred cabbage salad , the steak is perfect just lightly seasoned then seared to your liking.
Seared Ahi Tuna Steak
Roast the belle pepper directly over a gas flame or under the broiler until charred all over, put in a bowl and cover with plastic to let cool. Discard the charred skin, stem and seeds.
Toast the bread cubes in the butter until golden brown. Let cool.
Mix all ingredients in a food processor and season with salt and pepper to taste.
Cut the cabbage in half, remove the core, brush with oil, salt and pepper and place over the grill until grill marks form (2-4 minutes), flip and do the same thing on the other side. Remove and let cool. Chop into little pieces, toss in green onions and sesame oil.
Season the tunasteak with salt and pepper, grill for a couple of minutes on each side or until grill marks form (be careful not to over cook).