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.

Step 1

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.

Step 2

Toast the bread cubes in the butter until golden brown. Let cool.

Step 3

Mix all ingredients in a food processor and season with salt and pepper to taste.

Step 4

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.

Step 5

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).


4 8oz
Tuna steaks
Head of red cabbage
Bunch of green onions
2 tbsp
Sesame oil
Small red bell pepper
1 tbsp
Unsalted butter
1/4 cup
Extra virgin olive oil
1/2 cup
Cubed bread
2 tbsp
Sherry vinegar
1 tbsp
Tomato paste
Large garlic clove, minced
1/2 cup
Skinned roasted hazelnuts, chopped
Salt and ground pepper

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