Grilled Tuna with Salmorejo Sauce

Name: Grilled Tuna with Salmorejo Sauce (Atun a la Brasa con Salmorejo)
Yield: Serves 6
Cuisine: Spanish
Ingredients: 2 tablespoons sherry vinegar, preferably aged, or more to taste; Coarse salt (kosher or sea) and freshly ground black pepper; 2 small garlic cloves, crushed with a garlic press; ¼ cup fragrant extra-virgin olive oil; Coarse salt (kosher or sea) and freshly ground black pepper; ½ cup olive oil, plus more for brushing the fish; Coarse salt (kosher or sea) and freshly ground black pepper; Coarse salt (kosher or sea) and freshly ground black pepper; 2 medium-size leeks, white and some tender green parts, trimmed and cut into 2-inch-long julienne; Coarse salt (kosher or sea); ½ cup olive oil, plus more for brushing the fish; 2 medium-size leeks, white and some tender green parts, trimmed and cut into 2-inch-long julienne; 6 tuna steaks (each about 5 ounces); Freshly ground black pepper; Coarse salt (kosher or sea); Coarse salt (kosher or sea); 2 slices day-old sandwich bread, crusts removed; 2 slices day-old sandwich bread, crusts removed; 1 pound (2 to 3) beautiful ripe tomatoes, peeled, seeded, and chopped; 2 small garlic cloves, crushed with a garlic press; 2 tablespoons chopped red onion; ¼ cup diced Italian (frying) pepper, or green bell pepper; ¼ cup diced Italian (frying) pepper, or green bell pepper

Atun a la Brasa con Salmorejo

Preparation info

Serves
6

Difficulty
Medium

Appears in

The New Spanish Table

By Anya von Bremzen

Published 2005

About

The restaurant La Montería is one of Madrid’s great little gems. In the bar section up front, for just a few euros you can indulge in delicacies like crisp-fried sweetbreads and a swooningly good warm partridge salad. In the back, there is a small bistro, for which my friend Miguel dreams up simple but surprisingly creative dishes. Miguel’s Andalusian roots show in this tuna dish with its refreshing salmorejo sauce, a sort of dense gazpacho, and the earthy accent of frizzled leeks. M

Ingredients

Europe
Spain
Fish course
Pescatarian
Mediterranean

Ingredients

Method