Aragonese Seared Tuna over Roasted Pepper Salmorejo with Brazil Nut and Sunflower Seed
A weekday-friendly take on Aragonese cooking — seared yellowfin tuna over a tomato-and-roasted-pepper salmorejo, finished with chopped Brazil nut and toasted sunflower seeds. Tuna and Brazil nut together cover the daily selenium target without ever feeling clinical.
- Prep
- 12 min
- Cook
- 8 min
- Total
- 20 min
- Servings
- 1
Ingredients
- 1steak (5 oz / 142g)yellowfin tuna
- 1/2(~2.5g)Brazil nut, finely chopped
- 1tbsp (8g)sunflower seeds, toasted
- 1medium (~120g)tomato, ripe
- 1jarred (~80g)piquillo or roasted red pepper, drained
- 1.5tbsp (21g)extra virgin olive oil
- 1clove (3g)garlic
- 1tsp (5ml)sherry vinegar
- 1/2tsp (1.5g)smoked paprika (sweet)
- 1tbsp (4g)parsley, chopped
- 1/4tsp (1.5g)sea salt
- 1/8tspblack pepper
Instructions
- 01
Make the salmorejo: in a blender, combine the tomato, roasted red pepper, garlic, sherry vinegar, 1 tbsp olive oil, smoked paprika, and a pinch of salt. Blend 30-45 seconds until smooth and a touch frothy. Refrigerate while you cook the tuna.
- 02
Pat the tuna dry. Season both sides with salt and pepper.
- 03
Heat the remaining 1/2 tbsp olive oil in a heavy skillet over high until the oil shimmers. Sear the tuna 90 seconds per side for rare-to-medium-rare; reduce by 30 seconds if you prefer the centre cooler.
- 04
Transfer the tuna to a board and let it rest 1 minute, then slice across the grain into 1/2-inch pieces.
- 05
Pour the salmorejo onto a wide plate. Fan the sliced tuna over the sauce.
- 06
Scatter the chopped Brazil nut, toasted sunflower seeds, and parsley across the top. Finish with a thin drizzle of olive oil and a final crack of pepper.
Nutrition (per serving)
- Calories
- 484kcal
- Protein
- 35g
- Carbs
- 22g
- Fat
- 27g
- Fiber
- 5g
- Selenium
- 165mcg
- Zinc
- 2.5mg
- Iron
- 3mg
- B12
- 2.4mcg
- Iodine
- 24mcg
- Sodium
- 580mg