Charred Tuna Romesco

For a flavourful Spanish fish dish try James Martin's recipe for fresh tuna steaks, served with a tasty Romesco sauce
By James Martin
Charred Tuna Romesco
  • Rating:
  • Serves: 2
  • Cook Time: 15 minutes
  • Prep Time: 25 minutes
  • Effort: easy



  • 2 sprigs of thyme, leaves picked
  • 2 tbsp olive oil
  • 2 tuna steaks, 150-175g each
  • freshly ground salt and black pepper
  • 2 lemon wedges, to serve

For the Romesco sauce:

  • 4 tbsp olive oil
  • 1 slice of good white bread, diced
  • 2 cloves garlic, finely chopped
  • 1 red chilli, finely diced
  • 3 plum tomatoes
  • 100 g blanched flaked almonds, toasted
  • a small jar of roasted peppers
  • juice of 1 lemons
  • freshly ground salt and black pepper


1. First make the Romesco sauce. Heat the olive oil in a small, heavy-based frying pan and add the bread, garlic and chilli.

2. Fry gently until the bread begins to colour.

3. Place the bread mixture in a food processor with the tomatoes, almonds, red peppers and lemon juice. Process the mixture into a paste. Season to taste with sea salt and freshly ground pepper.

4. Add the thyme to the olive oil and lightly brush over the tuna. Season the fish with sea salt and freshly ground pepper. Reserve any olive oil left over.

5. Heat a griddle until very hot. Griddle the tuna on a hot griddle for 3-4 minutes on each side, depending on the thickness of the tuna.

6. Place on the serving plate with the Romesco sauce on the side. Add a wedge of lemon, drizzle with the reserved thyme-flavoured oil and serve.

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