Organize a theme party: To throw a fun and fresh Mediterranean themed party this summer, decorate your table with blue and white patterned plates, delicate bottles of olive oil and vinegar, cutting boards and fresh ingredients such as only lemons and greens instead of traditional centerpieces. When paired with a savory seafood recipe, like this Romesco Tuna Salad Board, your guests will feel like they’re enjoying the Mediterranean all summer long.
For more dinner party inspiration, visit GenovaSeafood.com.
Tuna Romesco Salad Board
Recipe offered by Gail Simmons on behalf of Genova Tuna
3 large Rome tomatoes
1 roasted red bell pepper, peeled and seeded (or from the jar), coarsely chopped
1/3 cup roasted salted almonds
1 clove garlic, minced
2 tablespoons sherry vinegar
1/4 teaspoon smoked sweet paprika
1/4 teaspoon red pepper flakes (optional)
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup extra virgin olive oil
2 cans of Genoa yellowfin tuna in olive oil
1 tablespoon extra virgin olive oil, divided
1 bunch of green onions
kosher salt, divided
freshly ground black pepper, divided
1 zucchini, sliced 1/2 inch thick on the bias
1 red bell pepper, sliced lengthwise into 1-inch pieces
1/2 cup roasted salted almonds
1/2 cup marinated artichokes, drained, patted dry and halved
1 bunch of radishes, halved
1/2 cup green olives
1/2 cup black olives
4 ounces manchego cheese, cut into triangles
2 tablespoons flat-leaf parsley, chopped
To make romesco: Preheat grill. Cover a baking sheet with parchment paper or aluminum foil. Place tomatoes on a baking sheet and grill until charred on both sides, 2 to 4 minutes per side. Transfer tomatoes to a bowl; leave to cool slightly then remove the skin, core, seeds and coarsely chop.
In blender, combine tomatoes; roasted red pepper; almonds; Garlic; the vinegar; paprika; red pepper flakes, if desired; salt; and pepper until a thick paste forms. With the mixer on high speed, slowly drizzle in the oil, scraping down the sides of the mixer as needed until the mixture creates a rustic texture. Transfer the romesco to a bowl and taste for seasoning. Let the romesco stand covered at room temperature for 1 hour.
To prepare the plank: In a bowl, drain the tuna; put aside. Set the grill to medium-high and brush the grates with 1 teaspoon olive oil. Grill the green onions until charred and tender, about 4 minutes per side. Remove to a large plate and season with salt and pepper. Toss the zucchini and red pepper in the olive oil then season with salt and pepper. Grill until charred and tender, about 3 minutes per side. Remove to the same plate to cool slightly.
To assemble: With a large spoon, pour a generous amount of romesco in the center of the plank. Using the back of a spoon, spread the romesco in a circle with a well in the centre. Carefully pile the tuna into the well. Arrange the zucchini, bell pepper, toasted almonds, artichokes, radishes, olives and cheese around the romesco and tuna. Sprinkle the tuna with chopped parsley before serving.
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