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Jarred Tuna with Romesco Sauce & Grilled Bread

by

Michael Symon

Upgrade your pantry staples with this vibrant Mediterranean-inspired tuna toast. Rich olive oil-packed tuna is tossed with smoky romesco sauce, fresh herbs, olives, and lemon, then piled onto grilled sourdough for an easy meal that's packed with bold flavor.

Prep Time:

35 minutes

Cook Time

20 minutes

Serves:

4 Servings

Level:

Intermediate

Ingredients

For the Romesco Sauce

  • 1/3 cup toasted hazelnuts

  • 1/3 cup sliced almonds

  • 4 Roma tomatoes

  • 1 shallot

  • 5 garlic cloves

  • 1 ancho chile, soaked in hot water

  • 2 slices stale bread

  • 3 roasted red peppers

  • 1/2 cup extra virgin olive oil

  • 2 tablespoons sherry vinegar

  • Salt and pepper

For the Tuna

  • 1 jar olive oil-packed tuna

  • 1 loaf sourdough bread

  • Romesco sauce

  • Castelvetrano olives, chopped

  • Scallions, sliced

  • Flat-leaf parsley, chopped

  • Lemon zest

  • Lemon juice

  • Additional sherry vinegar

  • Tomato slices

  • Fresh basil leaves

  • Salt and pepper

Instructions

Step 1: Roast the tomatoes, garlic, shallot, and peppers. Soak the ancho chile for about 20 minutes. Blend with the nuts, bread, olive oil, sherry vinegar, salt, and pepper until smooth.

Step 2: Grill or toast slices of sourdough until lightly charred.

Step 3: Combine the olive oil-packed tuna (including its olive oil) with chopped olives, scallions, parsley, lemon zest, a splash of sherry vinegar, lemon juice, and about half of the romesco sauce.

Step 4: Taste and season with additional salt, pepper, lemon juice, or romesco as needed.

Step 5: Rub the grilled bread with a garlic clove.

Step 6: Top the bread with the tuna mixture.

Serving & Finishing Touches

Finish with sliced tomato seasoned with salt and fresh basil leaves before serving.

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