11
James Martin Food Processor
RECIPES
TUNA ROMESCO
Serves 2
2 fresh tuna fillets (7oz each)
olive oil
seasoning
Sauce:
½ jar roasted red peppers
3 plum tomatoes
1 slice of good white bread, diced
2 cloves of garlic, peeled and finely chopped
100g toasted, flaked almonds
1 lemon, juice only
½ red chilli, finely diced
Oil:
50ml virgin olive oil
2 sprigs of fresh thyme
lemon wedges to serve
1. To make the sauce, gently fry the bread, chilli and garlic in a pan with a
little oil until it begins to colour.
2. Place in the James Martin Food Processor bowl with the tomatoes,
almonds and peppers. Puree the mixture, adding the lemon juice and a
little of the olive oil. Season to taste.
3. Add the thyme to the remaining oil and lightly brush over the tuna.
Season the fish. Reserve any oil for dressing.
4. Griddle the tuna on a hot griddle for a few minutes on each side.
5. Place on the serving plate with the Romesco sauce on the side. Add a
wedge of lemon and drizzle with the thyme, flavoured oil and serve.
