Tuna Romesco Salad Board

Recipe courtesy of Gail Simmons on behalf of Genova Tuna

Servings: 4-6

Romesco:

3 large Roma tomatoes

1 roasted red pepper, skin removed and seeded (or from jar), coarsely chopped

1/3 cup roasted salted almonds

1 garlic clove, chopped 2 tablespoons sherry vinegar

1/4 teaspoon sweet smoked 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

Tuna Board:

2 cans Genova Yellowfin Tuna in

Olive Oil

1 tablespoon extra-virgin olive

oil, divided

1 bunch scallions

kosher salt, divided freshly ground black pepper,

divided

1 zucchini, sliced 1/2-inch thick

on 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 radishes, halved

1/2 cup green olives 1/2 cup black olives

4 ounces manchego cheese, sliced

into triangles

2 tablespoons flat leaf parsley,

chopped

To make romesco: Preheat broiler. Cover sheet pan with parchment paper or foil. Place tomatoes on sheet pan and broil until well charred on both sides, 2-4 minutes per side. Transfer tomatoes to bowl; cool slightly then remove skin, core, seed and coarsely chop.

In blender, combine tomatoes; roasted red pepper; almonds; garlic; vinegar; paprika; red pepper flakes, if using; salt; and pepper until chunky paste forms. With blender on high speed, slowly drizzle in oil, scraping down sides of blender as needed until mixture creates rustic texture. Transfer romesco to bowl and taste for seasoning. Let romesco sit covered at room temperature 1 hour.

To prepare board: In bowl, drain tuna; set aside. Set grill on medium-high heat and brush grates with 1 teaspoon olive oil. Grill scallions until charred and tender, about

4 minutes per side. Remove to large plate and season with salt and pepper. Toss zucchini and red pepper in olive oil then season with

salt and pepper. Grill until charred and tender, about 3 minutes per side. Remove to same plate to cool slightly.

To assemble: With large spoon, scoop generous amount of romesco into center of board. Using back of spoon, spread romesco into circle with well in center. Gently pile tuna into well. Arrange zucchini, pepper, roasted almonds, artichokes, radishes, olives and cheese around romesco and tuna. Sprinkle tuna

with chopped parsley before serving.