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Seared Tuna with Toasted Cumin-Tomato Sauce (recipes)


Makes 8-10 tapa servings







1 pound fresh tuna

¼ cup olive oil

1 handful of sliced almonds

½ teaspoon paprika

1 teaspoon minced garlic

salt & pepper

toasted cumin tomato sauce (below)



Cut tuna into 4 oz. pieces and drizzle with a few tablespoons of olive oil. Mix almonds, aprika, garlic, salt and pepper in a bowl. Toss tuna pieces with almond mixture until the fish is well coated.



Heat the remaining olive oil in a sauté pan on medium-high heat. Sear the tuna for about 2 minutes per side. Remove the pan and serve immediately with the sauce.







Toasted Cumin Tomato Sauce

Makes 2 ½ cups



1 tablespoon whole cumin seed

½ white onion, diced

¼ olive oil

¼ cup sweet cooking sherry

6 roma tomatoes, diced

6 cloves garlic

1 cup tomato juice

salt & black pepper



Toast cumin seeds in a hot, dry skillet by tossing the seeds for about 1 minute over high heat. Grind in a spice grinder and set aside.



In a small saucepan on high heat, sauté onion in olive oil until soft. Add sherry and cook for 2 minutes. Then add tomatoes, garlic, tomato juice and cumin; turn heat down to medium and cook 5 more minutes. Puree very well in a blender.